Posted on August 29, 2013

Roasted Red Pepper Sauce

  • Makes 2 cups
  • Preparation Time: 10 minutes

INGREDIENTS:

  • 1 package extra firm silken tofu, drained
  • 2 large red bell peppers, roasted and seeded 3 cloves garlic, peeled and chopped
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper Zest of 1 lemon

This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables and brown rice, or use it as a dip for vegetables.

From Forks Over Knives – The Cookbook

Instructions:

Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use.

Find this recipe and more in the Forks Over Knives Recipe App.

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

View all contributions by Del Sroufe