Monday, November 7, 2011

Roasted Red Pepper Sauvignon Tofu

Serves 4

750 g firm tofu or large Portobello mushroom caps
5 cloves garlic, minced
½ tsp chili flakes
1 tbsp fresh thyme leaves (or 1 tsp dried)
salt and freshly ground black pepper
1 cup of red wine (Suggested: Cabernet Sauvignon)
¼ cup vegetable oil

Cut tofu (or Portobello caps) into cubes.

Place tofu in a sealable plastic bag and stand upright. (Stand it in a bowl, to keep it from flopping over.) Add garlic, chili flakes, thyme, and a generous pinch of salt and pepper. Pour in wine and oil. Seal the bag. Carefully shake the bag to distribute the seasoning and marinade.

Refrigerate overnight, turning at least once.

When ready to cook, preheat a pan, on stovetop, to medium heat. Simmer, in marinade, as you prefer your tofu, or if you are using Portobello mushrooms, simmer until mushroom cubes have a spongy texture.

Roasted Red Pepper Sauce

4 red bell peppers
2 cloves garlic, minced
¼ tsp smoked paprika
¼ cup vegetable broth

Set oven to broil and spread red peppers, whole, on a baking sheet. When oven is ready, set under broiler. Broil until the pepper skin begins to blister and turn black. Turn the pepper often, to achieve this all over. Remove from oven and place in an air-tight container. Let the peppers rest for 10 to 15 minutes, to build up the steam necessary to loosen the skins.

Skin and seed red peppers. Place peppers into a food processor or blender with garlic, smoked paprika and vegetable broth. Blend until smooth and salt to taste.

Refrigerate if making ahead.

Plate up tofu, with a spoonful of marinade, and drizzle with Roasted Red Pepper Sauce. Sprinkle with freshly ground black pepper. Serve with gently steamed asparagus and wild rice.


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