Ginger tofu with peppers

Ginger tofu with peppers


  • Tofu- 14 oz, pressed & drained, then cubed
  • Avocado oil- 2 tbsp
  • Onion- 1 medium, chopped into large pieces
  • Multicolored bell peppers- 2 large
  • Ginger- 2 inches, peeled and cut into small matchsticks
  • Serrano or jalapeno pepper- ½ -1 chopped depending on spice level preferred
  • Vinegar (I used apple cider vinegar)- 1 ½ tbsp
  • Cumin seeds- 1 tsp
  • Turmeric powder- 1 tsp
  • Red chili powder- 1/8 tsp (add more if you like it hot!)
  • Salt- to taste
  • Garam masala powder- 1 tsp


  1. Prep tofu by pressing between 2 cutting boards while draining over sink. Cut into cubes and set aside
  2. Warm a stainless steel pan over low-medium heat.
  3. Once warm, add avocado oil and let heat for a minute.
  4. Add cumin seeds & once changing color, add the onions, ginger & serrano pepper
  5. Cook on low-medium heat while stirring for 1 minute.
  6. Add red chili powder, turmeric powder & stir. After 1 minute, add bell peppers.
  7. Cook uncovered while stirring for 3 minutes.
  8. Add tofu, salt & vinegar.
  9. Cook for 2-3 minutes, stirring gently.
  10. Add garam masala powder & optional garnish with chopped cilantro

TIP: This recipe can be easily doubled and kept on hand for the week in the refrigerator. Serve as a wrap, on its own, or over your favorite whole grain or cauliflower rice.

Love this Post? Spread the Word