Roasted peppers with tofu from The Tofu Cookbook by Becky Johnson
Here is an alternative to the more usual meat- or rice-stuffed classic dish. The tofu will soften and melt into the peppers as they bake and the use of garlic or herb olive oil enhances the flavour.
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Ingredients
- 1 yellow (bell) pepper, seeded and coarsely chopped
- 1 orange (bell) pepper, seeded and coarsely chopped
- 4 red (bell) peppers
- 50 g/2 oz/½ cup pine nuts
- 250 g/9 oz firm tofu, drained
- 60 ml/4 tbsp garlic or herb olive oil
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