Tofu Romesco

This is a variation on a classic Spanish romesco sauce. It's simple, yet very tasty. 

1 red bell pepper, roughly diced
1/4 cup sunflower seeds
1/2 package silken firm tofu
3 cloves garlic
2 tbls olive oil
2/3 cup water
1 tbls salt
2 tsps black pepper
2 tsps ground cumin
2 tsps crushed pepper flakes
1 tsp cayenne powder
1 tsp garlic powder

Saute the red pepper in a large frying pan with a little of the salt and oil. Cook for 5 minutes over medium heat. 

Pour in the water. Add garlic. Continue cooking until most of the water is gone.  

Garlic and pepper should be tender. If not, add 1/4 more water and continue to simmer until peppers are tender. 

Add other ingredients to food processor. 

When pepper/garlic are done add those to the food processor, including any remaining liquid in the frying pan. Don't waste that flavor. 

Puree until smooth. 

It's great right away, but you can stash it in the fridge to firm up some more. 

It's a soup, it's a sauce, it's a puree. It's plant powered deliciousness. 


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