Jul 30, 2013

Baked Peanut Tofu

If you’re vegan (or vegetarian) and you’ve ever been to Asheville, North Carolina, you may have visited a little restaurant called Rosetta’s Kitchen. I’ve been there a few times. On one of those occasions I ordered a dish that included baked peanut tofu. It was so yummy. I decided then and there that I wanted to try to make it myself. I didn’t have the recipe but it didn’t seem like it would be too hard to duplicate. That was last year.

I’ve kept that little tofu recipe idea tucked away in a neat little space in my memory all this time. Well, finally… here it is. And, if I do say so myself, it’s just as good as Rosetta’s… maybe even better!


  • 1 package extra firm tofu
  • ½ cup nutritional yeast
  • ½ cup smooth peanut butter (see notes)
  • approximately ½ cup water
  • 2 tsp lemon juice
  • 2 tsp tamari or other low sodium soy sauce
  • 1 tsp hot sauce (or to taste)


  1. Preheat the oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Drain the water from the tofu and, using paper towels, gently squeeze as much water from the block as possible.
  4. Slice the tofu into 1″x 2″ chunks—doesn’t have to be exact.
  5. Place the cut tofu on a few fresh paper towels, then cover them with another paper towel and gently press any excess water out. The key here is to really try to get as much water out as possible. It’s a little time consuming but worth the effort, trust me.
  6. Place the peanut butter, water, lemon juice, tamari and hot sauce in a small mixing bowl and whisk until smooth. Add a bit more water if it’s too thick. It really depends on how thick or loose the peanut butter is. The batter should be similar in consistency to a pancake batter.
  7. Place the nutritional yeast in a shallow bowl.
  8. Dredge each piece of tofu in the yeast and then dip it in the peanut butter batter.
  9. Lay the pieces onto the parchment-lined sheet.
  10. Bake for 30-40 minutes. The batter should be firm to the touch and golden brown when done.
  11. Serve with whatever you like. Makes a nice main course with some whole grains and steamed leafy greens.
getting set up
dredging the tofu
into the batter
make sure it’s all covered

ready for the oven
after baking!

Serves 4. Enjoy!
Healthy trails,

8 responses to “Baked Peanut Tofu”

  1. Anonymous says:

    Is there a sauce that you could add to this to make it part of a stir fry with peppers?

  2. Helyn says:

    You could just add the tofu on top of any stir fry recipe. I have a teriyaki sauce recipe on my post titled Roasted Vegetable & Tofu Teriyaki. Hope this helps!

  3. Anonymous says:

    Thank you! This is delicious!

  4. Helyn says:

    You're welcome! 🙂

  5. Andrea says:

    Thank you! I was just at Rosetta's last week while on vacation, and had their pb tofu. I have been craving it ever since, and can't wait to try this!

  6. Helyn says:

    That's great, Andrea! I hope you like it as much as I do! :))

  7. Rosetta's PB tofu is sold at our local health food store (freezer case), but they've been out of stock for some time now. I'm glad I found this page, thank you!

  8. Helyn says:

    You're welcome, Heather. Enjoy!!! 🙂

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