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May 2011
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Oven Baked Tofu with Peppers and Onions

There aren’t many flavor combinations I like better than peppers and onions…while I may not eat sausage, I’ll readily admit to purchasing some tofurkey beer brats every summer for just that reason…grilled up and then buried under a mound of the sauteed veggies, which I just can’t get enough of.  I’ve done the combo with pasta, and this time around I was looking for something a bit different….so I thought tofu.  Why not?  Turns out, it’s delicious, which shouldn’t have surprised me in the least.


I generally like to use a red or yellow pepper when I’m making any rendition of peppers and onions, although this was actually a “green bell” although it has a healthy red and yellow blush on most of it, which was why I picked it out.  A Brightly colored sweeter pepper at the green bell price is always a bargain.

1/2 block extra firm tofu, the kind packed in water
1/2 colored bell, sliced thinly
1 small onion, halved and then sliced into rounds
1/4 cup braggs
2 tbs olive oil
1 lg clove minced garlic
S+P to taste

1. Pre-heat oven to 400 F. If you want to press liquid out of the tofu, do that, it’s not totally necessary but will give a slightly chewier texture.
2. Combine braggs, olive oil, garlic and S+P in a glass casserole dish and whisk to combine. Add peppers and onion and toss quickly to coat.
3. Add tofu, flipping to each side so it is coated with the marinade, and then place in pre-heated oven. Cook for 20 minutes, removing to flip tofu. If you feel your peppers and onions are going to burn, you can remove them before inserting the tofu for another 15 minutes, if you’re like me and enjoy some char, leave them in there.
4. Remove, let cool, and enjoy! If you want to put everything into a sausage style bun and enjoy that way feel free, but I thought it was just great as is!

I’m so excited that the warm weather finally seems here to stay….it just gets me in the mood for great summer favorites, more of which will be coming soon I’m sure!


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