Baked Tofu with Peanut Sauce


Plain ol' peanut butter can be turned into a savory African-inspired sauce with the addition of canned tomatoes, hot sauce, and frozen veggies. If you're not an okra fan, substitute frozen cut green beans. Serve over brown rice.

  • 6Servings


  • 2 12-oz. pkgs. extra-firm tofu, cut into 1/2-inch-thick slices
  • 1 Tbs. vegetable oil
  • 1 small onion, finely chopped (3/4 cup)
  • 1/2 cup diced canned tomatoes, drained
  • 1 Tbs. tomato paste
  • 1 1/2 tsp. chile-garlic sauce, such as Huy Fong
  • 1/2 tsp. dried thyme
  • 1/2 cup creamy peanut butter
  • 1/2 cup frozen okra slices


1. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray, and place tofu slices on bottom.

2. Heat oil in saucepan over medium heat. Sauté onion in oil 5 to 7 minutes, or until translucent. Add tomatoes, tomato paste, chile-garlic sauce, and thyme, and sauté 1 to 2 minutes, or until tomato paste begins to darken. Stir in peanut butter, okra, and 1 cup water, and bring to a simmer.

3. Pour peanut sauce over sliced tofu, cover with foil, and bake 5 to 7 minutes. Remove foil, and bake 5 minutes more, or until heated through.

Nutrition Information

  • Calories: 269
  • Carbohydrate Content: 11 g
  • Fat Content: 20 g
  • Fiber Content: 3 g
  • Protein Content: 17 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 182 mg
  • Sugar Content: 5 g