- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: 2 Tbsp.
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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.
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By Del Sroufe,
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
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.
Nutritional Information:
Per serving (2 Tbsp.): 13 calories, 2 g carbohydrates, 0.8 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 g cholesterol, 134 mg sodium, 0.6 g fiber, 1.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 1 vote)Can I please ask do I need to roast the peppers first.
Yes you do need to roast them first. Here is a tutorial on how to roast them. Remember though you can buy them already roasted and peeled in the jar but they tend to be more expensive. Making them yourself if fun, delicious and you can use them on sandwiches and many other dishes. Good luck! https://youtu.be/Lvp6aoH0_cs
Well, I finally learned how to roast red bell peppers - tomorrow, I will try the remainder of the stuffed Swiss Chard with millets. Thank you for allowing me to view the entire recipe. Peace Sandra