In this Indian-style dish, tomatoes and red peppers come together to make a beautifully bright and bold sauce. It is then given a spike of spice with cayenne and mellowed out with a bit of coconut cream. The cubed tofu is simmered in this sauce for about 10 minutes and voila, you have a dish that is elegant, flavorful, and healthy.

Tofu in Creamy Roasted Red Pepper Sauce [Vegan]



  • 3 red bell peppers, cut into large pieces
  • 1 small cayenne peppeer
  • 3 tomatoes, chopped
  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 tablespoon coriander seeds
  • 1 large white onion, diced
  • 1 large tablespoon ginger, finely chopped
  • 1 cup coconut milk
  • Salt, to taste
  • 1 14-ounce package extra firm tofu, cut into 2-inch cubes
  • 1 tablespoon dried fenugreek
  • 2 tablespoons chopped cilantro


  1. Place the peppers, cayenne peppers, tomatoes, and garlic in a large casserole dish. Drizzle with all but 2 tablespoons of the oil. Turn on the oven to 375°F and roast for about 20 minutes.
  2. In the meantime heat the remaining oil 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 1 tablespoon of the fenugreek.
  6. Simmer on medium-low heat for 10 minutes.
  7. Place in a serving bowl and sprinkle with the remaining dried fenugreek and cilantro.