Tofu Rojo with Roasted Red Peppers
The key to this dish is the layers of heat. For me, the spicier, the better. Replace the jalapeno with a habanero if you really want to hurt yourself! But feel free to adjust the heat to whatever you can tolerate.
Ingredients
Cooking Instructions
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 Pepper (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!
