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Mediterranean Tofu With Bell Pepper Sauce
THE WASHINGTON POST17Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 1/2 red onion (large, diced, 1 cup)
- 2 orange bell peppers (or red, yellow, stemmed, seeded and thinly sliced into 2-inch-long pieces)
- 3 cloves garlic (finely chopped)
- 1 tsp. rosemary leaves (finely chopped fresh)
- 1 tsp. dried oregano
- 2 bay leaves
- 2 Tbsp. red wine vinegar
- 1 lb. extra firm tofu (or firm, drained and cut into 1/2-inch cubes)
- 1/2 cup salt (added or homemade vegetable broth, see related recipe)
- 3 Tbsp. tomato paste (preferably double concentrated)
- 1/2 cup pitted black olives (such as kalamata or Niçoise, chopped)
- 3 Tbsp. flat leaf parsley (chopped, or basil, plus more for garnish)
- 1/2 tsp. spanish paprika (smoked, pimenton)
- 1/2 tsp. fine sea salt (plus more as needed)
- 1/2 tsp. freshly ground black pepper (plus more as needed)
- 8 oz. pasta (cooked, or 4 cups cooked rice or other grain)
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