Easy peanut tofu recipe with carrot and red cabbage that is simple to make, high in protein, full of flavor and a great meal idea for plant-based athletes.
If I had to choose a signature dish to compete in a Masterchef competition, this could be one of my options, because of how quick and flavorful it is. The recipe involves baking tofu in the oven to dry and crisp it, then tossing it in a peanut sauce made with peanut butter and just a few other ingredients. The carrot and red cabbage can be grated and chopped and left raw, which I did to retain the vibrant color for the photo, or preferably lightly steamed or sautéed to make them easier to digest.Print
Easy Peanut Tofu with Carrot and Red Cabbage
- Prep Time: 15:00
- Cook Time: 20:00
- Total Time: 35 hours
- Yield: 2 to 3 servings 1x
- Cuisine: Asian-Inspired
1 block organic firm or extra firm tofu
1/2 a red cabbage head
2 large carrots
1/4 cup creamy peanut butter
2 tbsp water
1 tbsp vinegar or fresh lime juice
1 tbsp soy sauce of choice or coconut aminos
1/2 tsp ginger powder
1/2 tsp garlic powder
1 to 2 cups white or brown rice
Everything But The Bagel seasoning
- Preheat oven to 375°F. Open the tofu package and drain out the water (if applicable). Gently pat and press excess water from tofu with towel. No need to press it for hours.
- Cut the tofu into smaller square pieces.
- Coat the tofu in seasonings of choice. I used salt (helps to dry out the water inside) and pepper.
- Bake in oven for 20 minutes or until slightly browned and crisp on outside. Meanwhile, make the peanut sauce, grate the carrots and chop the red cabbage. Leave the veggies raw or lightly steam or saute them.
- To serve, add 1/4 to 1/2 the prepped tofu, about 1/2 to 1 cup each of the carrot and cabbage and 1/2 to 1 cup of optional rice (these are just suggested serving sizes) and top with peanut sauce and seasoning. Makes about 2 to 3 servings.