Roasted Tofu with Pepper Sauce
Roasted Tofu with Pepper Sauce
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 218 |
| pro | 13 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 17 |
| vit A | 23 |
| vit C | 158 |
| folate | 18 |
Ingredients
Preparation
Pat tofu dry; cut crosswise into eight 1/2-inch (1 cm) thick slices. Set aside.
Drain, rinse and pat red peppers dry. In blender, pur?together peppers, 2 tbsp (25 mL) each extra-virgin olive oil and water, garlic, paprika and 1/4 tsp (1 mL) each salt and pepper. Pour marinade into shallow glass baking dish; add tofu and let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Scrape marinade from tofu back into baking dish. Fry tofu, in batches, adding more oil if necessary and turning once, until browned, about 6 minutes.
Return tofu to reserved marinade. Roast in 350°F (180°C) oven for 15 minutes.
Additional information : Tip: For roasted tofu, the denser texture obtained from freezing it is best. To freeze, cut into minimum 1/4-inch (5 mm) thick slices; freeze in single layer in airtight container for up to 1 month. Thaw in refrigerator to use. The longer that tofu stays frozen, the denser it becomes.
Source : Canadian Living Magazine: May 2007
- Keywords : Main Course; Vegan; Vegetarian; Red pepper; Tofu;
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