Barbecued Tofu With Peppers and Onions

Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." I made some changes to it so it is simpler to make and is more in keeping with a Nutritarian eating style. This recipe takes a little more prep time than some of my other recipes but the end result is worth it. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.

Ingredients Nutrition


  1. Press tofu. See Anne Sainz’s notes above for more detailed instructions.
  2. Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
  3. Cut up green pepper, onions and mushrooms. Add peas and set aside.
  4. Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
  5. Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
  6. Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.