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SideChef
Recipes
Dairy-Free
Tofu Rojo with Roasted Red Peppers

14 INGREDIENTS • 6 STEPS • 30MINS

Tofu Rojo with Roasted Red Peppers

Recipe
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.
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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
Extra Firm Tofu
1 pckg
Extra Firm Tofu, cubed
Fire Roasted Red Pepper
1 can
(28 oz)
Fire Roasted Red Pepper
Water
1 cup
Water
or Vegetable Broth
Onion
1
Large Onion, sliced
Jalapeño Pepper
1
Medium Jalapeño Pepper, diced
Sun-Dried Tomatoes in Olive Oil
1/2 cup
Sun-Dried Tomatoes in Olive Oil
Kalamata Olives
1/2 cup
Kalamata Olives, sliced
or Black Olives
Garlic
3 cloves
Large Garlic, sliced
Canola Oil
3 Tbsp
Canola Oil
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Hot Smoked Paprika
1 tsp
Hot Smoked Paprika
Cayenne Pepper
1 tsp
Cayenne Pepper
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
281
Fat
19.4 g
Protein
10.8 g
Carbs
19.9 g
Love This Recipe?
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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/
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!
Tags
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Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
One-Pot
Tofu & Tempeh
Side Dish
Mexican
Vegetables
Spanish
Winter
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