Vegan Recipe Red Pepper Habanero Tofu Sauce

 Red peppers turn sweet when you cook them. Habaneros turn hotter. Garlic takes on a smokey, mellow quality. It's this triad of flavors that is the foundation for this vegan tofu sauce. 

It's pretty easy to prepare and has only a handful of ingredients. However, it boasts a lot of flavor and a heaping dose of protein. I'm always on the hunt for more protein. 

Tofu sauces and purees are a delicious and easy way to kick up the taste and protein on your meals. 

1 large red bell pepper, large dice
1 habanero, large dice
5 cloves garlic
1/2 package soft tofu
1/3 cup water
1 tbl olive oil
2 1/2 tsps salt

Add the red bell pepper and salt to a medium sauce pot. Bring to medium heat and simmer until the pepper begins to release its water. 

Add the oil, habanero, garlic. Continue to cook over medium heat until the garlic is fragrant. About 5 minutes. 

Add the tofu and water. 

Simmer covered until the bell pepper is tender. About 7 minutes. 

Remove the cover and continue simmering until the liquid is reduced by half. 

Add the mixture to a blender and puree until smooth. 

At this stage its a sauce consistency. 

You can also refrigerate it overnight and it will thicken to more of puree viscosity. 

To thin it out to a sauce again warm it up in the microwave. 


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