Tofu in a Roasted Red Bell Pepper and Coconut Sauce
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Yield: 4 to 6 servings
Tofu smothered in a vibrant, slow cooked decadent sauce made with roasted bell peppers, coconut cream and tomatoes.
Ingredients
3 red bell peppers, cut into large pieces
1 small spicy cayenne pepper
3 tomatoes, chopped
4 pods garlic, 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 pound extra firm tofu, cut into 2 inch cubes
1 tablespoon dried fenugreek
2 tablespoons chopped cilantro
Instructions
Place the peppers, cayenne peppers, tomatoes and garlic in a large casserole. Drizzle with all but 2 tablespoons of the oil. Turn on the oven to 375 degrees 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 to 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 puree.
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, sprinkle with the remaining dried fenugreek and enjoy. You can add a dash of freshly ground black pepper and chopped hot peppers if you like some additional spice.
From spicechronicles.com