Peanut Butter Tofu
Source of Recipe
women today
Recipe Introduction
Serve with rice, noodles or couscous.
List of Ingredients
Olive (or canola) oil 2 tsp. 10 mL
Medium onions, sliced 2 2
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder) 2 2
Whole baby carrots 2 cups 500 mL
1 pkg tofu, cut into cubes
Can of tomato sauce 7 1/2 ounce 213 mL
Brown sugar, packed 1 tbsp. 15 mL
Curry powder 1 tsp. 5 mL
Peanut butter 1/2 cup 125 mL
Low-fat plain yogurt (not non-fat) 1/2 cup 125 mL
Olive (or canola) oil 2 tsp. 10 mL
Medium zucchini (with peel), quartered lengthwise and sliced crosswise into 3/4 inch (2 cm) pieces 2 2
Coarsely chopped roasted unsalted peanuts (optional) 2 tbsp. 30 mL
Recipe
Heat first amount of olive oil in large non-stick frying pan on medium. Add onion and garlic. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Transfer to 3 1/2 quart (3.5 L) slow cooker.
Layer carrots and tofu over onion mixture. Do not stir.
Combine tomato sauce, brown sugar and curry powder in small bowl. Spoon over tofu. Cover. Cook on Low for 2-3 hours or on High for 1/2 - 1 hour until tofu has absorbed seasoning.
Combine peanut butter and yogurt in small bowl. Add to slow cooker. Stir. Cover. Heat on Low for about 5 minutes until heated through. Remove tofu and keep warm.
Heat second amount of olive oil in large non-stick frying pan on medium-high. Add zucchini. Cook for about 5 minutes, stirring often, until slightly browned. Add to slow cooker. Stir. Pour sauce over tofu.
Sprinkle with peanuts. Makes 8 cups (2 L). Serves 8.
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