Barbecued Tofu With Peppers and Onions

"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."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
1hr 5mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Press tofu. See Anne Sainz’s notes above for more detailed instructions.
  • 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.
  • Cut up green pepper, onions and mushrooms. Add peas and set aside.
  • Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
  • 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.
  • 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.

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RECIPE SUBMITTED BY

In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
 
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