TOFU SCALLOPS WITH RED PEPPER SAUCE

TOFU SCALLOPS WITH RED PEPPER SAUCE image

Yield 4 servings

Number Of Ingredients 11

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2 lbs. extra firm water-packed tofu
3 tbs. olive oil, divided
1 medium Bermuda or Spanish onion
1 large clove garlic clove peeled and sliced
2 tbs. fresh lemon juice
2 large red bell peppers , roasted or jarred
salt and ground pepper to taste
ground paprika
Tabasco or hot pepper sauce
1/2 cup green olives stuffed with pimiento, sliced
2 tbs. finely minced fresh parsley or cilantro

Steps:

1. Drain tofu and wrap in a kitchen towel.Place in a colander with a heavy can on top. Set aside for 15 or 20 minutes. 2. In a large skillet, heat 1 tbs. olive oil over medium-high heat; add onion and cook stirring 1 or 2 minutes. Add garlic, cook, stirring 1 more minute, and add lemon juice. Bring to a boil, then transfer to a blender and puree. 3. Add peppers, process until mixture is a puree, scraping down the sides of the container as needed. Return puree to skillet; season with salt and pepper, paprika, and Tabasco sauce to taste. Stir in olives and let sauce heat gently 2 to 3 minutes over low heat. 4.Cut each piece of tofu into scallop sized cubes;season with salt and pepper. In a clean skillet, heat remaining 2 tbs. oil over medium high heat, add tofu and cook, stirring, on all sides until lightly golden brown. Transfer to paper towels to remove excess oil.