Easy Roasted Green Pepper Sauce with Baked Jalapeno and Tofu

This recipe was inspired by Mexican green chile sauce. As my grocery local grocery store doesn’t have a wide variety of vegetables, I modified the recipe to be a bit different.

This vegan dish can feed a large gathering or provide 4-6 meals for the week in combination with rice and beans.

I used this roasted green pepper sauce to make incredible soft corn tortilla tacos!

Simply get some vegan refried beans, load up on your Mexican green chile sauce mix with baked tofu, add shredded lettuce on top, and you are good to go!

I developed this vegan roasted green pepper sauce recipe for people with a limited selection at their local grocery store. I simply used green bell peppers and jalapeno peppers and it still turned out tasting amazing!

I used 2 jalapenos and 2 bell peppers for this recipe, however by adding another jalapeno this would be quite a zesty sauce!

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How to make easy roasted green pepper sauce with jalapeno and crispy tofu

Ingredients:

• 2-3 bell peppers (medium size)

• 1 large bunch of cilantro

• 4 garlic cloves, minced

• 1 medium onion, finely diced

• 2-3 jalapeno peppers, medium size

• 2 & 1/4 cups vegetable stock of vegan chicken stock

• 2 tbsp lime juice

• 1 & 1/2 tsp cumin powder

• 1 tsp oregano ( I used regular oregano and I feel like it works perfectly well)

• 1/2 tsp cracked black pepper

• 1/4 tsp kosher salt

Instructions:

1. Preheat your oven to 400 F.

2. Get 2 baking trays and line them with parchment paper.

3. Press out both packages of extra firm tofu. I like to cut my blocks of tofu in half so each half is thinner. Wrap in a clean kitchen towel and press under a cutting board or two for 20 to 30 mins.

4. Once the tofu is pressed, cut it into little cubes. Season lightly with a sprinkle of salt and pepper. Place on one of your parchment-lined baking sheets

5. Cut the jalapenos and bell peppers into halves and place them on the other lined parchment tray.

6. Bake for 20 minutes, flipping the tofu halfway through.

7. Once done (peppers are soft, tofu is golden), blend together the roast green bell peppers, roast jalapenos, garlic, cumin, cilantro, vegetable broth, and oregano. Blend until very smooth.

8. In a medium to large pan, heat olive oil on medium heat. Sautee onions until soft/ translucent.

9. Add 1 tbsp. of flour, cook for another minute stirring frequently.

10. Add in the blended sauce and your baked tofu pieces to the pan.

11. Squeeze in your fresh lime juice and add salt and pepper to taste.

12. Cook on low for about 20 minutes. You want the mixture the thicken up so do not cover your pan.

13. Enjoy!