Barbecued Tofu With Peppers And Onions Food

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BARBEQUED TOFU



Barbequed Tofu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 7 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 cloves fresh chopped garlic
1/2 red onion, chopped
1/2 white onion, chopped
1/2 bell pepper, chopped
1 celery stick, chopped
Salt
Pinch curry
2 packages medium firm tofu, diced
Barbeque sauce

Steps:

  • Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.

Nutrition Facts : Calories 231, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 738 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 10 grams, Sugar 19 grams

BARBECUED TOFU WITH PEPPERS AND ONIONS



Barbecued Tofu With Peppers and Onions image

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.

Provided by Anne Sainz

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb extra firm tofu, pressed and cubed
4 garlic cloves, minced
1 tablespoon natural-style peanut butter
2 1/2 tablespoons ketchup
2 tablespoons low sodium soy sauce
2 teaspoons chili powder
1 teaspoon Dijon mustard
1 teaspoon molasses
2 teaspoons apple cider vinegar
1/16 teaspoon cayenne pepper (or to taste)
1 green pepper, cut into 1 inch pieces
2 small onions, cut into 1 inch pieces
4 mushrooms, sliced
2 cups frozen peas
1/2 teaspoon oil (to coat pan)
1/2 cup walnuts, chopped

Steps:

  • 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.

Nutrition Facts : Calories 307, Fat 17.6, SaturatedFat 2.5, Sodium 498.8, Carbohydrate 25.1, Fiber 7.2, Sugar 10.7, Protein 18.2

BAKED TOFU WITH BRAISED PEPPERS AND ONIONS



Baked Tofu With Braised Peppers and Onions image

This is so tasty and healthy, and perfect for a Fall day. I have seen this recipe numerous places, including Vegetarian Times and a cook book I own. Not sure where it originated. I usually serve it with bread, but it would also be good with pasta, rice, or polenta.

Provided by Ameliahead

Categories     Soy/Tofu

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb firm tofu
1 tablespoon olive oil
2 medium onions, thinly sliced
3 medium bell peppers, 1 each red, yellow and green, thinly sliced
3 ounces mushrooms, thinly sliced
1 medium garlic clove, minced
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon fresh marjoram or 1 tablespoon basil, chopped
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
1/2 cup dry white wine
20 nicoise olives, halved and pitted
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon tomato paste
1 teaspoon Dijon mustard
2 medium garlic cloves, minced
1/4 teaspoon fresh ground pepper
1/2 teaspoon soy sauce or 1/2 teaspoon tamari

Steps:

  • Preheat oven to 375°F
  • Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
  • In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
  • Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
  • Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
  • Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
  • Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
  • Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
  • Pour sauce over vegetables and tofu.
  • Cover and bake until heated through, about 25 minutes. Serve hot.

Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 2, Sodium 692.3, Carbohydrate 15.3, Fiber 4, Sugar 6.4, Protein 11.9

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