Tofu in a lightly spiced red pepper cream sauce

By • August 31, 2010 • 6 Comments

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Author 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 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. - CreativecookRinku Bhattacharya

Food52 Review: 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. - VictoriaThe Editors

Serves 6

For the slow cooker base

  • 5 red bell peppers
  • 4 tomatoes
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon chopped fresh garlic
  • 1 piece cinnamon (2-inch stick)
  • 1 teaspoon red chili powder
  • 1.5 teaspoons salt
  • 1/4 cup grapeseed or canolla oil

For the simmering curry

  • 2 tablespoons agave nectar
  • 1.5 cups half and half
  • 3/4 cup water
  • 1 tablespoon dried fenugreek leaves or (1 teaspoon minced fresh rosemary leaves)
  • 2 cups extra firm tofu, cubed
  • 1 tablespoon freshly ground black pepper
  1. Dice the red peppers, removing the seeds and stalk. (please note, please try to use organic bell peppers).
  2. Dice the tomatoes, to match the bell peppers.
  3. 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.
  4. Place the cooked pepper mixture into a blender and add in the agave nectar, half and half, water and blend to a smooth puree.
  5. 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.
  6. Turn off the heat, drizzle well with the black pepper and serve with rice or crusty bread
Jump to Comments (6)

Tags: can be made ahead, impressive, indian, serves a crowd

Comments (6) Questions (1)

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10 months ago Mark Jay Brewin Jr

It lists out ingredients for the "simmering curry," but doesn't mention if I should put any actual curry in it... thoughts anyone?

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over 2 years ago Oobie

I didn't have time for the slow cooker, so ingredients when into the pressure cook, about 20 minutes. I had chicken tenders and tofu, and used coconut milk instead of half and half. Added peas too! Somehow it all came together, along with rice for rice eaters and qinuoa and mitsuba instead of kale (another recipe on this site).

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about 3 years ago Smf1230

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.

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about 3 years ago Rinku Bhattacharya

@tiasarah coconut cream or milk would work fine for this recipe. In fact it was add an interesting depth to its taste

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over 3 years ago tiasarah

can this be made with some kind of vegan cream or coconut cream instead of the dairy half and half?

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about 4 years ago Jennifer Ann

This sounds really wonderful. I am going to put in my recipe box and try soon.