What kind of tofu is best for this creamy roasted red pepper sauce recipe?

This recipe specifically calls for a 14-ounce package of extra firm tofu, cut into 2-inch cubes, to ensure it holds its shape and texture within the creamy sauce.

Can I adjust the spice level of this Tofu in Creamy Roasted Red Pepper Sauce?

Yes, the spice level comes from the small cayenne pepper roasted with the other vegetables. You can omit it for a milder dish or add more to increase the heat.

What is the best way to achieve a smooth sauce texture?

For a perfectly smooth puree, ensure the roasted vegetables and sauteed onions are slightly cooled before blending them with the coconut milk in a high-speed blender.

How should I store any leftover Tofu in Creamy Roasted Red Pepper Sauce?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What can I serve alongside this Tofu in Creamy Roasted Red Pepper Sauce?

This rich main course pairs wonderfully with fluffy rice, quinoa, or warm naan bread to soak up all the delicious creamy roasted red pepper sauce.

7.4K Views 10 years ago

Tofu in Creamy Roasted Red Pepper Sauce
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Tofu in Creamy Roasted Red Pepper Sauce 2

Tofu in Creamy Roasted Red Pepper Sauce 1

Cubes of extra firm tofu coated in a rich, creamy roasted red pepper sauce, garnished with fresh cilantro and fenugreek, served in a white bowl.

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Tofu in Creamy Roasted Red Pepper Sauce [Vegan]

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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... Read More

Ingredients You Need for 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

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How to Prepare Tofu in Creamy Roasted Red Pepper Sauce [Vegan]

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.
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.
Add in the ginger and mix well.
Cool slightly, place the onions in the blender with the roasted vegetables and the coconut milk and blend into a smooth purée.
Place back in a pot and add in the salt, tofu, and 1 tablespoon of the fenugreek.
Simmer on medium-low heat for 10 minutes.
Place in a serving bowl and sprinkle with the remaining dried fenugreek and cilantro.