Veggies with tofu in peanut sauce

Low Sodium

This low-sodium, meatless vegetarian dish contains plenty of plant-based protein from peanut butter and tofu.


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

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First Published: 02/08/2016
Last Reviewed: 03/24/2022

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You can substitute other veggies such as cauliflower, red onion, pea pods, if you don’t like or don’t have all of the ones in this recipe.

veggies with tofu in peanut sauce label