These vegan Roasted Peppers and Silken Tofu in Tomato Sauce make a delicious, gluten free main or side dish, or a quick, healthy bite between meals.
ROASTED PEPPERS AND SILKEN TOFU IN TOMATO SAUCE
I haven’t made a main dish in a while so today on the blog a super easy, vegan recipe comprising Roasted Peppers and Silken Tofu in Tomato Sauce. This dish makes very quickly (the tomato sauce is the only component that requires a tiny bit of effort) and, once fully assembled, needs as little as 15 minutes in the oven.
An additional advantage is its versatility – this dish can be enjoyed with rice or pasta, quinoa if you want more protein and less calories, or even a slice of bread – it works well either as a main or side dish, or a quick bite between meals.
I used silken tofu as opposed to the more popular, regular tofu, because I wanted to enjoy this dish over a couple of days and, unlike regular tofu, silken tofu doesn’t get tough and rubbery when left to cool. Silken tofu is actually completely fabulous – it’s silky smooth, soft and fluffy, with a melt-in-your- mouth effect, which is just gorgeous in this recipe. Silken tofu is a bit like cheese, except it doesn’t melt – it tastes fantastic with the sweet peppers and the rich tomato sauce.
A word of caution when using silken tofu – it is very delicate and will crumble easily so do not be tempted to press it and take care when cutting it – I used a melon baller (not very expertly:) to create round shapes but you can simply cut it into cubes or large chunks.
As for the peppers, just use a sweet variety of your choice. I used pointed red peppers, which are very sweet, plus a few mini peppers (mainly to add more colour to my dish), but red or orange bell peppers would be fine too.
I am bringing these Roasted Peppers and Silken Tofu in Tomato Sauce to #CookBlogShare, which I have the pleasure of hosting this week – if you’ve got a recipe this is the place to show it off! Also sharing with Recipe of the Week. Fiesta Friday, which I am co-hosing this week with Laurena @ Life Diet Health
You may also like these tofu recipes:
- 3 pointed red peppers or red bell peppers or sweet mini peppers
- 150 g silken tofu
- 1.5 x 400 g tin chopped tomatoes
- 1 large red onion finely chopped
- 4 garlic cloves finely chopped
- ½ chilli pepper finely chopped
- 1 bay leaf
- 15 green olives pitted
- 1 teaspoon each oregano and smoked paprika
- 2 tablespoons olive oil plus more for drizzling
- Sea salt and pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the peppers in half lengthways (if you are also using mini peppers just cut the ends off and remove the seeds). Line a baking tray with baking paper, place the peppers on it (cut side down), brush with a little oil and bake for 20 minutes. Remove from the oven, let cool for a couple of minutes and remove the skin if possible.
While the peppers are in the oven prepare the tomato sauce. In a saucepan heat up 2 tablespoons of the oil, add the bay leaf, garlic, chilli and onion, stir and cook over a medium heat for 3-4 minutes, stirring occasionally. Add the tomatoes, oregano, smoked paprika, season to taste, cover and simmer for 10 minutes.
Pour the sauce into a medium size oven dish (6-7 cm deep), arrange the roasted peppers on top (pour over any juices from the baking tray) as well as the green olives, pressing in gently.
Gently remove any excess water from the tofu (but do NOT try to squeeze it out), then either chop into large chunks or use a melon baller to create round shapes (do this very gently as the tofu will crumble easily). Carefully place the tofu pieces over the peppers, drizzle with a little oil and bake in a preheated oven at 425 F/ 220 C/ gas mark 7 for 15 minutes. Serve with rice, pasta, quinoa or flat bread.
Preparation time includes the time needed to roast the peppers.