Breastfeeding Friendly Vegan Tofu Larb
Bold, herby, and packed with bright Southeast Asian flavors, this plant-based larb delivers everything you want from the classic Thai-Lao dish — tangy lime, fragrant mint and cilantro, savory depth from tamari, and that irresistible nutty crunch from homemade toasted rice powder. Crispy crumbled tofu stands in beautifully for meat, soaking up the punchy dressing while keeping the whole dish completely dairy-free and easy to digest. For anyone navigating what to eat while nursing, this kind of whole-food, veggie-forward meal is a genuinely satisfying option that doesn't feel like a compromise. The fresh herbs bring real vibrancy to the plate, and you can dial the chili heat up or down depending on your comfort level — the Thai chilies are listed as optional, so you stay in full control. Lemongrass and shallots add aromatic complexity without relying on anything processed or hard to source. Serve it tucked into cool butter lettuce cups or alongside steamed jasmine rice for a complete, nourishing meal that comes together in one skillet and a mixing bowl. It's the kind of recipe that feels special enough for company but simple enough for a weeknight when you need something real on the table fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the toasted rice powder
- ¼ cup raw jasmine rice
For the tofu
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 1 tbsp neutral oil
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp tamari
- 1 tsp sugar
- ½ tsp red pepper flakes, or more to taste
For the salad
- 3 medium shallots, thinly sliced
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems
- 3 green onions, thinly sliced
- 1 stalk lemongrass, outer layers removed, tender inner core finely minced
- 4 fresh thai chilies or 1 serrano pepper, thinly sliced (optional)
For serving
- butter lettuce or cabbage leaves, for serving (optional)
- steamed jasmine rice or sticky rice, for serving (optional)
Instructions
- 1
Toast the rice in a small dry skillet over medium heat, stirring constantly, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
- 2
Crumble the pressed tofu into rough, irregular pieces about the size of a large pea — uneven texture is ideal. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Stir and continue cooking for another 3–4 minutes until most pieces are golden and dry. Remove from heat and let cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!