Crispy Tofu in Roasted Red Pepper Sauce
This Crispy Tofu in Roasted Red Pepper Sauce is a one-pot dinner that includes a delicious creamy sauce, tofu filets and greens!
Ingredients
- 1 block firm tofu drained, pressed & cut into 4 rectangles
- salt & pepper to taste
- 2 tablespoons olive oil separated
- 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 used Follow Your Heart
- 1 cup cherry tomatoes halved, or grape tomatoes
- 2 handfuls spinach
- fresh basil
- red pepper flakes optional
Instructions
- Lay the drained & pressed tofu out on a cutting board and sprinkle both sides with some salt & pepper.
- Heat 1 tablespoon of olive oil in 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 (but not browned). Remove from the heat.
- Add the onions, garlic, red peppers and 2 tablespoons of cream to a blender or food processor. Blend until smooth.
- Place the empty skillet back on the stove, add the remaining olive oil over medium heat. 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.
- 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.
- To serve, add the filets to plates and spoon over the sauce. Add more fresh basil & red pepper flakes and enjoy.
Video
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!
Nutrition
Calories: 328kcal | Carbohydrates: 20g | Protein: 16g | Fat: 21g