Tofu Scallops with Red Pepper Sauce Recipes

Ingredients :

2 pounds extra-firm water-packed tofu

3 tbsp olive oil, divided

1 medium Bermuda or Spanish onion, peeled and coarsely chopped

1 large clove garlic, peeled and sliced

2 tbsp fresh lemon juice

2 large red bell peppers, roasted or jarred

salt and freshly ground black pepper to taste

ground paprika

Tabasco or other hot pepper sauce

1/2 cup green olives stuffed with pimiento, sliced

2 tbsp finely minced cilantro or parsley

1. To press tofu: Drain tofu and wrap in a kitchen towel. Place in colander. Place a heavy can on top. Set aside 15-20 minutes.
2. In a large skillet, heat 1 tbsp oil over medium-high heat; add onion and cook, stirring 1-2 minutes. Add garlic, cook, stirring, 1 more minute, and add lemon juice. Bring to a boil, then transfer to a food processor fitted with a steel blade.
3. Add peppers; process mixture to a puree, scraping down sides of container as needed. Return puree to skillet; season with salt, pepper, paprika, and Tabasco or other how pepper sauce to taste. Stir in olives and let sauce heat gently 2-3 minutes over low heat.
4. Cut each piece of tofu into scallop-sized cubes; season on both sides with salt and pepper. In a clean skillet, heat remaining 2 tbsp oil over medium-high heat; add tofu and cook, stirring, on all sides until lightly golden. Transfer to paper towels to remove excess oil.
5. To serve, divide tofu between dinner plates. Spoon hot red pepper puree over and scatter with cilantro or parsley.

Serves 6

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