In a pot over medium heat, saute sliced
Crushed Red Pepper Flakes (1 tsp)
Canola Oil (3 Tbsp)
for 5 minutes.
Jalapeño Pepper (1)
Garlic (3 cloves)
Hot Smoked Paprika (1 tsp)
Cayenne Pepper (1 tsp)
). Cook another 3 minutes.
Fire Roasted Red Peppers (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.
Extra Firm Tofu (1 pckg)
, red pepper mixture,
Kalamata Olives (1/2 cup)
Freshly Ground Black Pepper (1 tsp)
to the pot.
Bring to a boil, then reduce to simmer, cover and let cook for 15 minutes.
Salt (to taste)
, serve hot immediately and enjoy!