Tofu in Roasted Red Pepper Sauce

Ingredients

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Coriander seed

  Spices

  1 tbsp or 5g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  1 tbsp or 6g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Salt

  Table

  1 dash or 0.4g

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Fenugreek seed

  Spices

  1 tbsp or 11g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Dice peppers and tomatoes. Mince garlic. Place the peppers, cayenne pepper, tomatoes, and garlic in a large casserole dish. Drizzle with 3/4 of the oil. Turn on the oven to 375°F and roast for about 20 minutes.
2. In the meantime chop onion, cube tofu, and mince ginger. Heat the remaining oil in a saute pan for about 1 minute and add in the cumin seeds and wait until they sizzle, add in the onion and sauté for 6-7 minutes, stirring occasionally.
3. Add in the ginger and mix well.
4. Cool slightly, place the onions in the blender with the roasted vegetables and the coconut milk and blend into a smooth purée.
5. Place back in a pot and add in the salt, tofu, and half of the fenugreek.
6. Simmer on medium-low heat for 10 minutes. Place in a serving bowl and sprinkle with the remaining dried fenugreek and cilantro. Enjoy!

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