Roasted Red Peppers With Tapenade |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This tapenade is easy to make and its strong garlicky flavour is perfecr for livening up the mild-tasting tofu. This is a great make-ahead veggie lunch if you bake and fill the capsicum in advance, ready for reheating. Ingredients:
4 red capsicums (halved and deseeded) |
3 tablespoons olive oil |
100 g pitted black olives |
2 garlic cloves (roughly chopped) |
1 tablespoon oregano (fresh and chopped) |
4 tablespoons sun-dried tomato paste |
250 g tofu |
200 g cherry tomatoes (halved) |
chopped fresh parsley (for garnish) |
salt and pepper |
Directions:
1. Pre-heat oven to 200°C.
2. Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. Roast in oven for 25-30 mins, until lightly browned.
3. To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
4. Pat the tofu dry on kitchen paper and cut 1cm dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
5. Transfer to serving plates and scatter liberally with plenty if chopped parsley.
|
|