Tag Archive | roasted red pepper

Spicy Roasted Red Pepper & Tofu Stew

Spicy Tofu Stew

The pictures for Vegetarian Times’ (VT) feature, “30 Minute Comfort in a Bowl”, in the January / February 2014 issue, looked quite enticing. So much so, I gave three of them a try and they have all been added to my repertoire of recipes.

I am always looking for quick and tasty tofu dishes, so was very much intrigued by their Spicy Tofu Stew recipe. Though the picture looked more like a soup to me and actually a bit watery, the list of ingredients impressed me enough to give it a try, with a few enhancements, of course.

I omitted the addition of the water to create a stew rather than a soup; I wanted a thicker consistency. Added tamari to ensure the tofu was well seasoned. Used my mom’s roasted peppers (which she roasts over charcoal when red peppers are in season and freezes for us), which imparted a subtle smoky flavour. I was not fussy about the hot sauce, but used one of the many permanently residing in my refrigerator (my husband loves hot sauce). Added garlic, of course, a generous amount of freshly ground black pepper and enough avocado oil to impart some richness. I thought adding additional peppers to a roasted red pepper broth would be too much, so I opted instead for cauliflower. Finally, instead of firm tofu (which I can only eat if properly marinated), I used soft tofu instead.

The result was pretty incredible. The idea to make a broth from roasted red peppers was brilliant! The broth had substance, but wasn’t too thick. Red peppers and avocado are meant to be and combined with some freshly ground black pepper and that hint of smokiness, we could have slurped up the broth on its own. It was a velvety, fresh, intense, warm and inviting red sea! Roasted red peppers and cauliflower are very nice complements and the addition of the cauliflower and tofu really made this stew hearty. The spinach added a nice hit of colour and just the right amount of greens. I can’t say enough about this dish. Every spoonful seemed carefully crafted – nothing short of perfection.

Good job VT for reminding me that it is indeed possible to get delicious, complete vegetarian/vegan meals on the table in 30 minutes.

It’s a vegan stew to rival most traditional ones out there in that it is hearty and delicious, but it’s two better: faster and healthier than most! Vegan comfort food at its best! Happy stewing!

Serves 3


Avocado oil 4 tbsp + more for drizzling
Garlic, cloves, minced 3
Peppers, red, roasted 2 cups
Hot sauce 2 tbsp
Broth 2 cups
Tamari 3 tbsp
Black pepper
Cauliflower, medium, cut into 1-inch pieces 1
Spinach, baby 10 oz
Tofu, soft, cut inti 1.5-inch pieces 16 oz

1. In a food processor, puree roasted red peppers until smooth. Set aside.

2. In a medium soup pot, over medium heat, heat avocado oil.

3. Add garlic and cook for a couple of minutes.

4. Add roasted red pepper puree, hot sauce, broth, tamari, and black pepper to pot. Bring to a boil.

5. Add cauliflower and season with salt. Simmer for approximately 5 minutes, until tender.

6. Add tofu and spinach and simmer a couple of minutes until spinach is wilted and tofu is heated.

7. Remove from heat. Ladle into bowls and drizzle with more avocado oil. Serve with a rustic, big piece of bread to scoop up all those roasted red pepper juices (we couldn’t resist).

Roasted Red Pepper, Black Olive & Fresh Tomato Flat Bread

Flat Bread

In line with my new year’s commitment to focus on weeknight meals with maximum flavour, but minimal effort, I put a flat bread on the menu.

There’s a local pub that we go to that has a selection of grill breads on its menu, including a vegetarian option, and I often order it. Though I enjoy it, it secretly irks me that I am paying for something that’s so easy to make. John reminds me that I’m paying for the convenience of not having to make it myself. It irks me nonetheless.

As difficult as it was, I resisted the urge to make my own dough. That being said, next time pizza is on the menu, I’ll definitely triple up on the dough for such occasions.

So, here it is. A quick weeknight meal that didn’t disappoint. Roasted red peppers and black olives pair beautifully and are robust flavours that stand up to each other. The tomatoes provide the perfect amount of freshness. It was really, really good and fast and easy!

The possibilities are endless, so don’t limit yourself. I’m thinking pesto, olive tapenade, sun-dried tomato pesto, artichoke spread, bean spread, even a nice garlic or herb infused olive oil. The only thing to consider is that the sauce should be precooked or good raw since the flat bread is already precooked, so the cooking time in the oven is minimal. The same holds true for the toppings.

Also, get creative with the bases: I’m thinking naan bread, tortillas, pizza dough, foccacia bread, puff pastry, even a nice crusty ciabatta halved.

Served with a side salad this is the next best thing to pizza. Happy mixing and matching!

Serves 4


 Flat bread (of your choice)  500 – 550 g
 Roasted Red Pepper Sauce/Paste  1 cup
 Garlic, cloves, minced  2
 Red pepper flakes  1/4 tsp
 Olive oil  2 tbsp
 Black pepper
 Basil, leaves, fresh  8
 Provolone, cheese, shredded  10 oz
 Black pepper
 Onion, red, sliced  1/4
 Black olives, pit removed  1/2 cup
 Tomato, sliced thinly  2 small or 1 large
 Olive oil  For drizzling

1. Preheat oven to 375 degrees.

2. In a small bowl, combine sauce ingredients: roasted red pepper sauce, garlic, red pepper flakes, olive oil, and black pepper.

3. Place flat bread on a baking sheet and spread roasted red pepper sauce over the flat bread until fully covered leaving a small edge.

4. Top with basil leaves, provolone, black pepper, onion, black olives, tomatoes, in this order. Lightly drizzle tomatoes with olive oil.

5. Place in the oven and bake for 20 -25 minutes until the cheese is melted and golden.

6. Remove from oven. Cut into 4 pieces and serve with a side salad.