RECIPE
14 INGREDIENTS6 STEPS30MIN

Tofu Rojo with Roasted Red Peppers

4.5
2 Ratings
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Parsley In My Teeth
I decided to create this blog so that anyone who is interested in eating well can see how easy – and tasty – it can be.
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The key to this dish is the layers of heat. For me, the spicier, the better. Replace the jalapeno with a habanero if you really want to hurt yourself! But feel free to adjust the heat to whatever you can tolerate.

30MIN

Total Cooking Time

14

Ingredients
Parsley In My Teeth
I decided to create this blog so that anyone who is interested in eating well can see how easy – and tasty – it can be.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
14 oz
Extra Firm Tofu , cubed
3 cups
Fire Roasted Red Peppers
1 cup
Water
Vegetable Broth
1
Large Onion , sliced
1
Medium Jalapeño Pepper , diced
1/2 cup
Sun Dried Tomatoes Packed in Water
1/2 cup
Kalamata
3 cloves
Garlic , sliced
3 Tbsp
Canola Oil
1 tsp
Crushed Red Pepper Flakes
1 tsp
Cayenne Pepper
to taste
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Directions

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Step 1
In a pot over medium heat, saute sliced Onion (1) with Crushed Red Pepper Flakes (1 tsp) in Canola Oil (3 Tbsp) for 5 minutes.
Step 2
Add Jalapeño Pepper (1) , Garlic (3 cloves) , Hot Smoked Paprika (1 tsp) , and Cayenne Pepper (1 tsp) ). Cook another 3 minutes.
Step 3
Place Fire Roasted Red Peppers (3 cups) , Sun Dried Tomatoes Packed in Water (1/2 cup) , Water (1 cup) in a food processor and pulse until well chopped, but not pureed.
Step 4
Add Extra Firm Tofu (14 oz) , red pepper mixture, Black Olives (1/2 cup) and  Ground Black Pepper (1 tsp) to the pot.
Step 5
Bring to a boil, then reduce to simmer, cover and let cook for 15 minutes.
Step 6
Add Salt (to taste) , serve hot immediately and enjoy!

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