Photo of Coffee-Chili Rubbed Tofu with Peppers and Onions by WW

Coffee-Chili Rubbed Tofu with Peppers and Onions

1 - 3
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
Thick tofu steaks absorb all the deliciousness from a spice rub featuring chili powder, espresso powder, and warm spices. The tofu and accompanying vegetables grill until lightly charred, with some crispy bits and some tender parts. A finishing drizzle of lime juice at the end brightens all the flavours.


Cooking spray

5 spray(s)

Extra firm tofu

14 oz, water-packed, drained

Chili powder

1 tbsp(s)

Instant espresso powder

1 tbsp(s)

Kosher salt

1 tsp(s)

Unpacked brown sugar

1 tsp(s)

Dry mustard

½ tsp(s)

Ground coriander

½ tsp(s)

Black pepper

½ tsp(s)

Ground cinnamon

1 pinch

Ground cloves

1 pinch

Cayenne pepper

1 pinch(es)

Sweet red pepper(s)

2 medium, or red or orange peppers, seeded and cut into rings

Uncooked red onion(s)

1 medium, sliced into 1/4-inch rings

Fresh lime juice

1 tbsp(s)


  1. Slice tofu widthwise into 8 even slices, approximately 1/2-inch-thick each. Lay a double layer of paper towels on a flat surface; place tofu on top in an even layer to dry. Place a double layer of paper towels on top and gently press to remove additional moisture.
  2. Stir together chili powder, espresso powder, salt, sugar, dry mustard, coriander, black pepper, cinnamon, cloves, and cayenne in a small bowl; season both sides of tofu with half of spice mixture.
  3. Place pepper rings and onion slices in a large bowl; coat lightly with nonstick spray and toss with remaining spice mixture.
  4. Off heat, coat a grill pan with nonstick spray. Heat grill pan over medium-high heat. Grill tofu and vegetables in batches, flipping once, until tofu is well marked and peppers and onions are tender, 4 to 5 minutes per side. Serve tofu and vegetables with a squirt of lime juice.
  5. Serving size: 3 oz steak, ½ cup vegetables