Easy Peanut Tofu with Carrot and Red Cabbage



1 block organic firm or extra firm tofu
1/2 a red cabbage head
2 large carrots

Peanut Sauce:
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


  1. 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.
  2. Cut the tofu into smaller square pieces.
  3. Coat the tofu in seasonings of choice. I used salt (helps to dry out the water inside) and pepper.
  4. 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.
  5. 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.
%d bloggers like this: