Sometimes it is nice to enjoy dinner with a store-bought sauce, and this coconut and peanut tofu vegetable mix is both quick and simple! Tofu Week continues here at The Cookie Writer!
You will often see food bloggers endorsing brands and sponsors who hold a special place in their hearts. I would like to think all food bloggers only suggest the brands they truly love, and here at The Cookie Writer you can be assured that I only share with you products and recipes we love. That being said, I worked with Pulo Cuisine a long time ago and really enjoyed their products. I am all about homemade recipes, but sometimes when time is of value or I just do not feel like cooking, I tend to hit up the store-bought jars. This is not often, trust me, but when it comes down to it, I want a brand I can trust and rely on.
Today’s coconut and peanut tofu vegetable mix is made using Pulo Cuisine’s Coconut Adobo Cooking Sauce. I am not affiliated with this brand/company (though I had the privilege of working with them in the past.) I just really enjoyed all their sauces and wanted to share with you a recipe that is quick, easy, and full of flavour! Plus, this recipe is entirely vegan and gluten-free!
Yesterday I explained how I love working with firm or extra firm tofu. Again I used firm tofu for this recipe, but I think the softer tofu’s would work perfectly here. The sauce almost reminded me of a curry (in texture!) and having the softer tofu would bring everything together. That being said, this coconut and peanut tofu was great as is and fed us for a LONG time. It was so filling and packed full of protein that I want to say it lasted us longer than most meals created here. Just saying, that is a feat!
- 1 bottle Pulo Cuisine Coconut Adobo Sauce
- ¼ cup peanut butter
- 2 tbsp. butter (sub in oil for vegan recipe!)
- 1 tsp. sugar
- 1 large onion, sliced thin
- 2 celery stalks, sliced
- 1 large carrot, grated (I put mine through the food processor)
- 1 red or orange pepper, sliced thin
- 4 garlic cloves, minced
- 2 lbs firm or extra firm tofu, drained and pressed of water
- 1 (19 oz) can chickpeas, drained
- Half of 1 lime, freshly squeezed
- Salt and pepper
- Add butter to a large frying pan and place over medium-high heat. Add the onions once the butter is melted. Cook for a few minutes, or until colour begins to appear on the onions. Add salt, pepper, and sugar. Stir in the celery and continue cooking until onions brown some more (going to an almost caramelized look!) Stir in tofu and carrots: cook until tofu is nice and golden (could take anywhere from 10-15 minutes) stirring frequently.
- Stir in the garlic, peppers, and chickpeas. Cook for 1 minute and then pour the sauce and peanut butter in. Reduce heat to a simmer, and cook for 10-15 minutes, or until heated through. Squeeze in fresh lime juice if desired.