Friday, July 20, 2018

Creamy roasted peppers with tofu (EN/ RO)

I had some roasted peppers in the freezer and they were eyeing me every time I took something out. And I was drooling at the thought of making this creamy pepper dish that reminds me of childhood... Of course, then it wasn't vegan, but this isn't a problem for me, as I can veganize the dish and even make it better and add more protein and nutrition with the tofu. Actually, I believe that I didn't find a dish that I used to like and couldn't veganize it. But this is for another time... 
Today it's all about creamy and dreamy peppers combined with tofu and served with some delicious whole grains or noodles. One of my favorite comfort foods after a curry, actually. And why shouldn't I love these peppers? They're easy to make, cheap, creamy, delicious and really perfect for rainy or cold weather, for when you crave something more comforting... And they are quite healthy, especially if you make it with a nut or oat cream without (too much) oil added. 
And if you don't believe me, just try them for yourself! And don't forget to garnish them with fresh parsley, as that helps elevate the dish :)

** 600 g (about 5 or 6 big ones) roasted peppers
** 400 g (2 medium blocks or 1 and 1/3 bigger block) tofu
** 200 g (1 cup) onions, chopped
** 250 g (2 cups) carrots, chopped
** 150 g (2/3 cup) tomato sauce
** 200 ml (1 small carton) vegan cream (I prefer soy or oat or cashew) (or coconut milk)
** 1 pinch of salt
** 1 tsp garlic powder
** 1 tsp dried basil
** 1 tsp smoky paprika
** 1/2 tsp black pepper, ground
** 1 tsp dried parsley or you can use fresh, after you finish cooking
** 250 ml (1 cup) water

Roast the peppers and after they cooled a bit peel, clean and chop them. You can do this days before and freeze the peppers if you want.
Quickly press your tofu. Chop it into bite sized pieces.
Saute the onions in some water over medium-high heat until translucent, then add the spices and cook until fragrant.
Add the carrots and cook until they start to soften. Add the tofu and roasted peppers, water until they're half covered. Cook for about 3-4 minutes. Add the cream and tomato paste and cook for a few more minutes.
Garnish with fresh parsley and serve with your favorite grains or noodlesor even just some really good bread.

I have a video version of this recipe here too:

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** 600 g ardei copți (aproximativ 5 sau 6 ardei mari)
** 400 g tofu
** 200 g ceapa, tocata
** 250 g morcovi, tocati
** 150 g sos de rosii
** 200 ml smantână vegetală (soia sau ovăz) (sau lapte de cocos)
** 1 vârf de cuțit sare
** 1 linguriță usturoi pudră
** 1 linguriță busuioc uscat
** 1 linguriță paprika (smoky)
** 1/2 linguriță piper negru, măcinat
** 1 linguriță pătrunjel uscat sau puteti folosi proaspăt la final
** 250 ml apă

Coacți ardeii și după ce s-au răcit puțin curățații și tăiații. Puteți face acest lucru înainte cu câteva zile chiar și îi puteți congela.
Presați tofu (nu foarte tare) și tăiați cuburi.
Sotați ceapa în apă, la foc mediu până devine translucidă, apoi adăugați condimentele și gătiți câteva minute.
Adăugați morcovii și gătiți până când încep să se înmoaie. Adăugați tofu și ardeii copți, apă până când sunt pe jumătate acoperite. Gatiti aproximativ 3-4 minute. Adăugați smântâma vegatală (eu folosesc de soia de obicei) și sosul de roșii și mai gătiți câteva minute.
Garnisiți cu pătrunjel proaspăt și serviți cu orez sau alte cereale preferate sau cu noodles sau chiar cu o pâine bună.

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