Tofu Rojo with Roasted Red Peppers

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg

Extra Firm Tofu , cubed

1 can
(28 oz)

Fire Roasted Red Peppers

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

Salt

Cooking Instructions

HIDE 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 3

Place 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.

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 6

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