Coconut and Peanut Tofu Vegetable Mix


  • 1 bottle 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
  • 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


  1. 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.
  2. 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.


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