Recipe

Tofu in a lightly spiced red pepper cream sauce

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Tofu in a lightly spiced red pepper cream sauce

Photo by Creativecook

This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: What a lovely way to use an abundance of red peppers. With a lightly spiced Indian flair, it is quite delicious. The sauce is abundant, which is perfect for soaking up with a nice piece...
What a lovely way to use an abundance of red peppers. With a lightly spiced Indian flair, it is quite delicious. The sauce is abundant, which is perfect for soaking up with a nice piece of naan bread -- or you can increase the amount of tofu to serve more people. - Victoria

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Chef
Creativecook's Notes: This recipe like a lot of my cooking is Indian cooking adapted to use the seaonal produce in my garden. There are two variations to the recipe, one with dried fenugreek (methi) and minced...
This recipe like a lot of my cooking is Indian cooking adapted to use the seaonal produce in my garden. There are two variations to the recipe, one with dried fenugreek (methi) and minced rosemary. The interesting element here is that both variations work, but just the single element makes a huge difference in flavor and taste. I developed the variation for two reasons, one for ease of access since I can get rosemary from my backyard versus the visit to the Indian store, the other is to localize the recipe further. The recipe can also be adapted for fish instead of tofu and I would encourage using a white fish like cod or hake. - Creativecook

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Serves 6

For the slow cooker base:

5 red bell peppers Ask a question about this ingredient

4 tomatoes Ask a question about this ingredient

1 tablespoon freshly grated ginger Ask a question about this ingredient

1/2 teaspoon chopped fresh garlic Ask a question about this ingredient

1 piece cinnamon (2-inch stick) Ask a question about this ingredient

1 teaspoon red chili powder Ask a question about this ingredient

1.5 teaspoons salt Ask a question about this ingredient

1/4 cup grapeseed or canolla oil Ask a question about this ingredient

For the simmering curry:

2 tablespoons agave nectar Ask a question about this ingredient

1.5 cups half and half Ask a question about this ingredient

3/4 cups water Ask a question about this ingredient

1 tablespoon dried fenugreek leaves or (1 teaspoon minced fresh rosemary leaves) Ask a question about this ingredient

2 cups extra firm tofu, cubed Ask a question about this ingredient

1 tablespoon freshly ground black pepper Ask a question about this ingredient

Dice the red peppers, removing the seeds and stalk. (please note, please try to use organic bell peppers).
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Dice the tomatoes, to match the bell peppers.
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Place the peppers, tomatoes, ginger, garlic, chili powder and salt and grapeseed oil in the slow cooker and cook on the 4 hour high setting for 4 hours. Note, if your slow cooker does not have multiple settings, just cook for 3-4 hours until the peppers and tomatoes are somewhat dried and wilted.
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Place the cooked pepper mixture into a blender and add in the agave nectar, half and half, water and blend to a smooth puree.
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Place the puree in a cooking pot and bring to a simmer, add in the dried fenugreek leaves or rosemary and tofu and simmer for about 15 minutes.
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Turn off the heat, drizzle well with the black pepper and serve with rice or crusty bread
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4 Comments on Tofu in a lightly spiced red pepper cream sauce

Smf1230 added 8 months ago

What do you do with the cinnamon? It's on the list of ingredients but not in the recipe. I could be missing it, but I read it Over several times and do not see it! Thanks.