A creamy and tangy sauce made with roasted red peppers and garlic.
Preheat the oven to 220°C/425°F. Prepare your peppers by cutting them in half, breaking off the green stems and removing the seeds.
Brush the peppers, onion and garlic with olive oil and place them on a baking tray. Roast them in the oven for 20-25 minutes till the skins of the peppers are slightly charred.
Take the tray out of the oven and cover the vegetables with foil for another 5 minutes.
Then remove the pepper peels gently. They should come off pretty easily. Process the peppers, onion, garlic cloves, salt, pepper, chilli flakes, silken tofu and balsamic vinegar in a blender till the tofu is just about blended into the sauce but it still has a chunky texture.
The sauce is amazing with anything. Use as a dip for chips or drizzle over some fish, chicken or pasta for a delicious meal!
Ingredients
Directions
Preheat the oven to 220°C/425°F. Prepare your peppers by cutting them in half, breaking off the green stems and removing the seeds.
Brush the peppers, onion and garlic with olive oil and place them on a baking tray. Roast them in the oven for 20-25 minutes till the skins of the peppers are slightly charred.
Take the tray out of the oven and cover the vegetables with foil for another 5 minutes.
Then remove the pepper peels gently. They should come off pretty easily. Process the peppers, onion, garlic cloves, salt, pepper, chilli flakes, silken tofu and balsamic vinegar in a blender till the tofu is just about blended into the sauce but it still has a chunky texture.
The sauce is amazing with anything. Use as a dip for chips or drizzle over some fish, chicken or pasta for a delicious meal!