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.
- 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.
- Serving Size: Serves 6
- 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