Tofu in Roasted Red Pepper Sauce

 

Tofu in Roasted Red Pepper Sauce

Ingredients

1 block firm tofu drained, pressed & cut into 4 rectangles
salt & pepper to taste
1 small yellow onion diced
6-8 cloves garlic smashed and peeled
1 16-ounce jar roasted red peppers drained
1 cup non-dairy cream or sub non-dairy milk
1/2 cup grated vegan parmesan   I use violife brand
1 cup cherry tomatoes halved, or grape tomatoes
2 handfuls spinach
fresh basil
red pepper flakes optional

Instructions

1.      Lay the drained & pressed tofu out on a cutting board and sprinkle both sides with some salt & pepper.

2.      Pre Heat a large skillet over medium heat. Add the onions, garlic and a pinch of salt & pepper. Cook down for 3-5 minutes, or until tender. Remove from the heat.

3.      Add the onions, garlic, red peppers and 2 tablespoons of cream to a blender or food processor. Blend until smooth.

4.      over medium heat.  Pre heat a skillet- Once hot, add the tofu filets and cook until browned on both sides (about 3-5 minutes per side). Remove the tofu from the skillet and turn the heat to medium-low.

5.      Pour in the blended sauce, remaining cream and vegan parmesan. Mix until combined. Add the tomatoes and spinach. Cook on low until the spinach has wilted. Taste and adjust the sauce as needed. Add the tofu filets back to the skillet and spoon over the sauce. Add some torn basil.

6.      To serve, add the filets to plates and spoon over the sauce. Add more fresh basil & red pepper flakes and enjoy.

Notes

The tofu can be served as is, over rice or with a salad on the side. If you serve as is, having some bread on the side to soak up the sauce is great!