3pointed red peppersor red bell peppers or sweet mini peppers
1.5x 400 g tin chopped tomatoes
1large red onionfinely chopped
4garlic clovesfinely chopped
½red chillifinely chopped
1teaspooneach oregano and smoked paprika
2tablespoonsolive oilplus 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). Arrange the peppers, cut side down, on a large baking sheet lined with parchment paper, 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.