Tofu Rojo with Roasted Red Peppers

Recipe

14 INGREDIENTS • 6 STEPS • 30MINS

Tofu Rojo with Roasted Red Peppers

4.7

3 ratings

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.

Tofu Rojo with Roasted Red Peppers

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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.

http://parsleyinmyteeth.com/

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.

30MINS

Total Time

$2.95

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 pckg

Extra Firm Tofu, cubed

1 can
(28 oz)

Fire Roasted Red Pepper

1 cup

Water

or Vegetable Broth

1

Large Onion, sliced

1

Medium Jalapeño Pepper, diced

1/2 cup

Sun-Dried Tomatoes in Olive Oil

1/2 cup

Kalamata Olives, sliced

or Black Olives

3 cloves

Large Garlic, sliced

3 Tbsp

Canola Oil

1 tsp

Crushed Red Pepper Flakes

1 tsp

Hot Smoked Paprika

1 tsp

Cayenne Pepper

1 tsp

Freshly Ground Black Pepper

to taste

Nutrition Per Serving

VIEW ALL

Calories

281

Fat

19.4 g

Protein

10.8 g

Carbs

19.9 g

Tofu Rojo with Roasted Red Peppers

Save

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.

http://parsleyinmyteeth.com/

Cooking InstructionsHide images

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 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 Pepper (1 can), Sun-Dried Tomatoes in Olive Oil (1/2 cup), Water (1 cup) in a food processor, and pulse until well chopped, but not pureed.

step 3 Place Fire Roasted Red Pepper (1 can), Sun-Dried Tomatoes in Olive Oil (1/2 cup), Water (1 cup) in a food processor, and pulse until well chopped, but not pureed.

step 4

Add Extra Firm Tofu (1 pckg), red pepper mixture, Kalamata Olives (1/2 cup), and Freshly Ground Black Pepper (1 tsp) to the pot.

step 4 Add Extra Firm Tofu (1 pckg), red pepper mixture, Kalamata Olives (1/2 cup), and Freshly 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 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!

step 6 Add Salt (to taste), serve hot immediately and enjoy!

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