Tofu in Roasted Red Pepper Sauce

Ingredients

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Coriander seed

  Spices

  1 tbsp or 5g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  1 tbsp or 6g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Salt

  Table

  1 dash or 0.4g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Fenugreek seed

  Spices

  1 tbsp or 11g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat the oven to 375°F.
2. Cut the red bell peppers into large pieces, chop the tomatoes, and mince the garlic.
3. Place the bell peppers, whole cayenne pepper, chopped tomatoes, and garlic in a large casserole dish. Drizzle with half of the olive oil and roast for about 20 minutes.
4. While the vegetables are roasting, dice the onion, cube the tofu, and peel and mince the ginger.
5. Heat the remaining olive oil in a sauté pan over medium heat. Add the coriander seeds and cook until they sizzle, then add the onion and sauté for 6-7 minutes, stirring occasionally. Add the ginger to the sautéed onions and mix well.
6. Allow the mixture to cool slightly, then place the onions in a blender with the roasted vegetables and coconut milk. Blend until smooth.
7. Transfer the purée back to a pot. Add salt, tofu, and half of the fenugreek seeds. Simmer on medium-low heat for 10 minutes.
8. Serve in a bowl and garnish with the remaining fenugreek seeds and chopped cilantro.

Similar Foods

• Roasted Red Pepper and Tofu Cauliflower
• Roasted Red Pepper Pasta
• Roasted Red Pepper Linguine
• Roasted Red Bell Pepper and Cauliflower Soup
• Vegan Roasted Red Pepper Pasta
• Roasted Red Pepper Chicken Wrap