Ingredients 2 cakes firm Tofu
1 medium onion
1 large garlic clove, minced
¼ teaspoon ground cinnamon
1 teaspoon ground cumin seeds
Pinch of Clove
¼ teaspoon Tones southwestern chipotle seasoning
¼ teaspoon ground cayenne pepper
3 Tablespoons vegetable oil
½ teaspoon oregano
2 large tomatoes, chopped
¼ cup chopped cilantro
1 small apple, cored and chopped
1/3 cup raisins, golden
1/3 cup finely chopped soy nuts
1 tablespoon red wine vinegar
6 large bell peppers or a mixture of green, yellow, red peppers
1 cup tomato juice
Hot sauce Ingredients 2 cups undrained canned tomatoes
1 small onion chopped
½ green bell pepper, coarsely chopped
2-3 Tablespoons minced chilies
¼ teaspoon ground cumin
Garnish cilantro
Instructions In a large heavy skillet, sauté the cilantro, onions, garlic, cinnamon, chipotle seasoning, oregano, cumin and ground cayenne pepper in the oil until the onions are soft. Add the chopped tomatoes, apple and raisins.Cover and simmer on low heat for 5-10 minutes, until the apple is soft.Add the tofu, soy nuts and vinegar and simmer for another 10 minutes, stirring occasionally. Salt to taste.Cut the peppers in half lengthwise and remove the seeds, leave the stems on if you can, which will help the peppers hold their shape during baking.Fill each pepper half way with the tofu mixture and place it in a glass baking dish.Add the tomato juice to the bottom of the pan and cover tightly with aluminum foil.Bake at 350 degrees for 30 minutes – 45 minutes until peppers are tender.
Hot sauce Instructions Puree the tomatoes, bell peppers, cumin, onions, chiles in a blender until smooth.Simmer uncovered on low heat for at least 20 minutes, stirring occasionally.Salt to taste.
Notes Serve peppers on a bed of rice.Pour hot sauce over peppers.Garnish cilantro, ground soy nuts.
Comments