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Keep roasted red peppers and silken tofu on hand and you can make this sauce in five minutes. Use it as a dip for fresh vegetables or toss it with your favorite cooked pasta. If you are not a fan of cilantro, you can use fresh basil or dill instead.

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By Del Sroufe,

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Ingredients

  • 1 package extra firm silken tofu, drained
  • 2 large red bell peppers, roasted and seeded
  • 3 cloves garlic, peeled and chopped
  • ¼ cup cilantro, chopped
  • 1 teaspoon salt, or to taste
  • ½ teaspoon crushed red pepper
  • Zest and juice of 1 lime

Instructions

  1. 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.
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about the author

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.

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