Tofu in a Roasted Red Bell Pepper and Coconut Sauce (aka the Passionate Tofu)
A lot of people I know treat tofu as the poor step sister of paneer, the creamy rich Indian cheese. I first began using it in my cooking as a convenience (since it is more readily available) and later in my classes, to accommodate my vegan students.
Eventually, firm or extra firm tofu has now become more of the norm for me rather than an exception. I have successfully used it dished like palak paneer and mattar panner and these days I have branched out to dishes like the one in this post. Also, since my Koreatown and H-Mart addiction, I have been able to obtain tofu in all its extra-firm and organic glory. They actually have something that they call slice able tofu, that seems to be almost pressed and cuts into these really neat cubes. But, in its absence extra firm tofu works, in fact, my husband prefers the somewhat softer texture, so really up to you.
It actually absorbs flavor beautifully. This lovely delicate sauce that showcases two of the seasons gifts – tomatoes and red bell peppers. This seductive, flavorful and creamy sauce offer a perfect match for the mild tofu.The base of the sauce needs very little effort and the depth of flavor and color is obtained from the natural vivid hues of the red pepper. The deep flavors of the base are coaxed to gentle flavorful sweetness and then married with a hint of spice and mellowed with the richness of a touch of cream, coconut cream that is. The cubed tofu is simmered in this sauce for about 10 minutes and voila, you have a dish that is elegant, healthy and quite luscious to eat.
I have played around with this recipe to get it to its current vegan state and if you like the creamy flavors of a tikka masala sauce, you should give this healthier version a try. I have a couple of variations of this very attractive and flavorful sauce, I tend to make one for pasta as well. I shall post that over the course of this week, or before the weekend is over. I have been good about reworking and retaking some of the pictures, of old posts such as this one and in the process working towards altering and further simplifying some of the recipes.
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 peppeer
- 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.
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[…] Adapted from Spice Chronicles […]
Dace
Lovely. A beautiful balance that allowed all the flavors to shine through. Thank you!