I sometimes like to add tofu to my vegan pasta sauces, and here is a recipe for such a sauce. I have guests coming over soon and I might make a similar fresh tasting pasta sauce for them after their long journey. Now I was also inspired by the beautiful colourful selected tomatoes to make a special dish. This time I roasted the peppers and tomatoes first because the roasting gives a nice flavour to them.
Here is how I made this dish.
250 g baby peppers
500 g tomatoes
300 g tofu
3 tbsp olive oil
1 tbsp vegetable oil
4 garlic cloves
1 tsp sea salt
1 tsp ground black pepper
¼ tsp ground nutmeg
Fresh basil leaves
Brush the peppers and tomatoes with olive oil and roast them at 180C for about one hour. In this time the tomatoes and peppers release tasty juices and get the distinct roasting taste.
Press the excess liquid off the tofu and chop it into small cubes. Heat vegetable oil in a frying pan and fry the tofu until golden brown and firm. Stir often to make sure that the tofu cubes fry as evenly as possible.
Add the finely chopped shallots and garlic to the pan and cook for further 10 minutes.
Purée the roasted peppers and tomatoes into an even sauce after they have cooled for a while after the roasting. Add the sauce to the pan and let simmer a while.
Season with salt, pepper, nutmeg and basil.
Serve with pasta and little pasta cheese on the top.