Toffu off skewer

Spicy Tofu with sweet peppers

Marinated  Tofu & Sweet peppers on the grill

A Vegetarians delight on Fathers Day


Will serve 4-6 people


Use your discretion where as hot peppers, salt and fat is concerned.

One of my previous post inspired this post

Ingredients: –

I have sectioned the ingredients based on the way it is put together. So treat each section independently.  It will all make sense when you put it together.

I lb. Firm tofu

¾ to 1 lemon juice

1 to 1½ tsp. sea salt or to taste

1 to 2 tsp. of hot red chilly pepper powder for the marinate

1 to 2 tsp. olive oil for brushing before grilling

10-12 small sweet peppers (select different colors)

Wooden skewers


5 ripe tomatoes-ripe of the vine

2 onions

3Tsp. olive oil

1 large red capsicum (bell pepper)

5-6 cloves of whole garlic

Salt to taste


Spices for the sauce- to be bloomed in hot oil

1 stick of cinnamon

4 whole cloves

⅛ tsp. cardamom seeds

Grind all 3 in a dry coffee grinder

After it is ground use about ¼ tsp. for this recipe and save the extra in a small container.

1 to 1½ Tsp. of ground spices combine

Red chilly pepper powder

Coriander powder

Cumin powder

All equal proportions

A pinch to turmeric


For finishing sauce

½ tsp. black mustard seeds

½ tsp. whole cumin seeds

1 small onion sliced

If you don’t have these spices use either a curry powder or chilly powder.  Use the one you are familiar with so that you know how much to add.

2 tsp. pureed fresh coconut (you could use the frozen coconut puree or canned unsweetened coconut milk)

Sprigs of fresh coriander leaves, you can substitute with parsley if you like.

2 or 3 Thai green peppers optional

Marinated Tofu & Sweet peppers

Peppers & Tofu on the grill



Marinating your tofu


Drain you tofu,  try to get out as much liquid as possible. The best way to do this is to place your tofu between two plates and place some thing heavy on the plate on top to weigh it down, this squeezes out the liquid. I placed a pot with water and placed in the sink for about 2 hours then wrapped with several paper towels and place it for several hours in the refrigerator for about 12 hours or over night.

P.S. Intermittently change the paper towels replacing with fresh dry ones.

After most of the liquid is out, break the tofu into bite size chunks and add Lemon juice 1-1½ tsp. salt, 1-2 tsp. spoons of hot chilly pepper powder and marinate over night. You can add the small peppers too. An hour before grilling skewers the small sweet peppers and tofu and set aside.



Score an X on the bottom of the tomatoes brush with oil and place in a F350° pre-heated oven along with 2 whole onion with the skin. In a small ramekin place your cloves of garlic with 1 Tsp. of olive oil. Roast them for about 25 to 30 minutes. Keep an eye on the garlic do not allow it to get too dark. A blonde color is what you want. When you get the aroma of roasted garlic remove from oven.

Preparing your Red bell pepper

Take you red bell pepper and char it over an open flam. Allow the whole pepper to get black. After the whole pepper is black place in a covered small pot for about 5 minutes. Remove and rub your fingers over the charred pepper and remove the skin. Try not puncture the pepper.  Very carefully remove the entire charred shin. After you have cleaned it remove the stalk and seeds. I usually clean it in a small container to collect the juices after the skin is removed, then strain it and add it to the roasted tomatoes, onions and garlic.

After you remove the tomatoes and onions out of the oven peel off the skin of both the tomatoes and the onion. Place tomatoes, onion, garlic and cleaned bell pepper in a food processor and jog it several time for the sauce and set aside. This makes it a chunky sauce.

Seasoning for the sauce

Slice 1 onion for sautéing. Heat about 1 Tsp. of oil, when it is hot toss in the mustard seed, wait until it crackles, once you hear it stop crackling add the cumin seeds. After about 10 seconds add the sliced onions and sauté until it is nice and golden brown. Remove from pan and place in a tea strainer to allow excess oil to drain out. In the same pan add the strained oil to1½ Tsp. of olive oil, when hot add all your ground spices and allow it to bloom. This takes just a few seconds, at the most 15-20 seconds in hot oil.

P.S. It is very important to have sufficient oil while blooming the spices. So if you have less oil add a tsp. or so. Spices bloom well when there is sufficient fat.

Now putting the whole dish together

Place the sauce-tomatoes, onion garlic and bell pepper that were jogged in the food processor on a low flame and bring to a simmer. After about 5 minutes add the bloomed spices and blend in your coconut puree. Finish off the sauce with the sautéed onions, mustard and cumin seeds.

Finally if you like a zing of hotness cut your Thai hot green peppers and sprinkle around. This is optional.

While the sauce is simmering place your skewered tofu and peppers on a grill spray or brush with some oil. About 2 minutes on each side should be sufficient.


Liberally ladle your sauce on to the plate and place your grilled Tofu and peppers and serve with brown rice.

Use coriander or parsley as a garnish. You may finely chop and sprinkle over the plated dish.

If you have any questions please contact me and I will be more that happy to clarify things for you. You may email me, I have a contact page.

Since you got this far…..Congratulation, bon appetit !!!



This entry was published on June 21, 2015 at 1:51 pm. It’s filed under Cooking, Food, foodie, Photography, Postaday, Recipe, vegetarian and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

34 thoughts on “Spicy Tofu with sweet peppers

  1. Going to the store for ingredients right now…..

  2. Tofu is so underrated. Being vegan, tofu plays a big part in my diet. This is a great recipe….all those flavors bursting through. Oh yes, I will make this. Thank you so much!

    • Thank you very much…..And let me know how it turned out please.

      • I will! I saved your post so I could.

      • I hope I have explained it right.. It is a kind of a finessed recipe- a fresco sauce with spices and marinated protein- best of luck. Contact me if you have any difficulty.

      • I love all the spices in the finishing sauce. The tofu will just soak in the flavor, I am sure! I will let you know how it goes!

      • I made this tonight and we loved it! I did make some modifications, though. It has been very rainy all week so no grilling. And the good, fresh tomatoes are just starting to come into season. So…I used a large can of San Marzano tomatoes (broken up) and combined the onion, pepper and marinated tofu, but left it chunky. That went over the rice. Gosh, all the spices gave it so much flavor! And the finishing sauce with the coconut milk soothes the tongue just as the last of the spices hit the back of your throat. I hope you’re not upset that I played with this a bit, but it is a keeper for sure! Looking forward to more recipes.

      • WOW….Thanks for trying out the recipe and most of all your improvisational spirit to work with what you have, and most of all you success in executing this recipe.

        As long as you enjoyed it thats all that counts. Thanks again for making the post a big success. And hopefully the next time you do have fresh ripe tomatoes you can try it that way and see how it differs.

        The variety of canned tomatoes you used are the best kind available on the market so it must have tasted grand.

        Ounce again thanks for the support.

  3. This looks so good. Do you cater?

  4. Kreng Jai on said:

    Ummm,so tempting and yummy it looks I don’t have the patience to read such lengthy recipe, I am straightaway snatching your plate. 😀

  5. Kreng Jai on said:

    Super like🙏

  6. Thank you so, so much!!!

  7. Kreng Jai on said:

    Reblogged this on Window With A View and commented:
    I had have this at Windows. 😆🌻thank you have great week.

  8. It’s too late to try this yummy recipe for Father’s day, but I’m bookmarking it for another time!

  9. Helenmb on said:

    Looks good. Going to try. Hope tofu doesn’t fall apart in my hands as soon as I take it out of the pack, like last time. Wish me luck!

    • Thanks for stopping by….Make sure you get the firm tofu. It will say on the table-firm or extra firm. And of course you have to be gentle with it. Just cut around the edges of the top cover with a knife. Then place a plate on top and flip over, all the liquid will drain off, then use the convex side of the plate to squeeze out the excess liquid.

      Send me you questions and I will answer them.

  10. that looks divine, I might have to raid my mother’s spice collection!

  11. This looks delicious. I’m gonna try this one too. THanks for sharing the recipe.

  12. Ok, makes me too hungry to comment properly.

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