Ingredients

The following ingredients have 6 Servings
  • 5 red bell peppers
  • 4 tomatoes
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon chopped fresh garlic
  • 1 piece cinnamon (2-inch stick)
  • 1 teaspoon red chili powder
  • 1.5 teaspoons salt
  • 1/4 cup grapeseed or canolla oil
  • 2 tablespoons agave nectar
  • 1.5 cups half and half
  • 3/4 cup water
  • 1 tablespoon dried fenugreek leaves or (1 teaspoon minced fresh rosemary leaves)
  • 2 cups extra firm tofu, cubed
  • 1 tablespoon freshly ground black pepper

Instruction

  • Dice the red peppers, removing the seeds and stalk. (please note, please try to use organic bell peppers).
  • Dice the tomatoes, to match the bell peppers.
  • Place the peppers, tomatoes, ginger, garlic, chili powder and salt and grapeseed oil in the slow cooker and cook on the 4 hour high setting for 4 hours. Note, if your slow cooker does not have multiple settings, just cook for 3-4 hours until the peppers and tomatoes are somewhat dried and wilted.
  • Place the cooked pepper mixture into a blender and add in the agave nectar, half and half, water and blend to a smooth puree.
  • Place the puree in a cooking pot and bring to a simmer, add in the dried fenugreek leaves or rosemary and tofu and simmer for about 15 minutes.
  • Turn off the heat, drizzle well with the black pepper and serve with rice or crusty bread