This is a winner in the looks department as well as the practicality, taste and nutrition. Oven roasted red bell peppers develop a sweet and smoky flavor that just works with the spicy sautéed tofu. Here is the recipe:
#vegan #tofu #bellpepper #protein
- 4 red bell peppers cut in half lengthwise and seeded.
- 2 tablespoons olive oil
- 1 onion chopped
- 2-3 garlic cloves crushed
- 1 jalapeño seeded and finely diced
- 1 celery stalk chopped
- 1/4 cup tomato paste
- 1/2 lb 225 gr extra firm tofu, diced
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon red pepper flakes optional
- 1 bay leaf
Heat the oven to 400F (200C).
Place the red peppers, skin side up, on a baking sheet and put them in the oven for 25 to 35 minutes. They should start charring on the outside but they should be firm enough to keep their structure a little bit.
While the red peppers roast, put the olive oil, onion and garlic in a skillet over medium heat and cook 5 to 7 minutes, until the onions change color.
Add the jalapeño, celery and the tomato paste, stir and cook for another minute.
Add the tofu, water, spices and the bay leaf, cook for 10 more minutes.
Take the bell peppers out of the oven, flip them over and top them with the tofu mix.
You can decorate with fresh parsley, mint or sprouts.