Tofu in a lightly spiced red pepper cream sauce

By Rinku Bhattacharya /Spice Chronicles
August 31, 2010
112 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 /Spice Chronicles

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

More Great Recipes:
Vegetable|Side|Gluten-Free|Make Ahead|Serves a Crowd|Vegetarian|Summer