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Veggies with tofu in peanut sauce

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    Veggies with tofu in peanut sauce Low Sodium

    Despite being meatless, this vegetarian dish contains plenty of protein from peanut butter and tofu. Protein, whether from meat or vegetarian sources, helps you feel satisfied for longer.


    1 tablespoon sunflower oil
    1 cup broccoli flowerets
    1 cup chopped yellow bell pepper
    1 cup chopped red bell pepper
    1 cup sliced brown mushrooms
    1 pound firm tofu, cut into ½-inch cubes
    1/2 cup creamy peanut butter
    1/2 cup hot water
    2 tablespoons white vinegar
    2 tablespoons low-sodium soy sauce
    1 1/2 tablespoons molasses


    1. In a large skillet, heat oil over medium-high heat. Sauté broccoli, peppers, mushrooms and tofu for 5 to 7 minutes.
    2. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce and molasses. Stir. Then pour over vegetable and tofu mixture in skillet. Simmer for 3 to 5 minutes, until vegetables are tender crisp.
    3. Serve warm.

    Makes 4 servings

    Recipe contains: nuts, gluten

    Carb choices per serving: 1


    If you have a wok, you can use it in place of the large skillet to make this recipe.

    Nutrition Facts