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Good Earth Tofu Rojo

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

This delicious tofu dish features a creamy roasted red pepper sauce, veggies, and a hint of spice. Try putting the red pepper sauce on other dishes too.

 2 organic medium red bell peppers
 8 oz organic tofu, cut into 1” cubes
 ¾ tbsp organic olive oil
 1.50 cups organic yellow onion, sliced
 ¾ cup organic carrots, cut into 1/4” slices
 1.50 tbsp organic wheat-free tamari
 ¼ tsp organic paprika
 1 pinch organic chipotle powder
 1 pinch organic black pepper
 1 pinch salt
 ¾ cup organic zucchini, medium dice
 3 tbsp organic orange juice
  bunch organic cilantro, chopped
Make Pepper Sauce

Cut peppers in half lengthwise and remove stems, ribs, and seeds.


Grease a small baking sheet. Place the pepper halves cut side down on the baking sheet and drizzle with oil.


Place baking sheet under the broiler for 10 Minutes, or until the peppers are blackened and blistered.


Let the peppers cool and peel the blackened skin off. Blend the peppers into a sauce.

Assemble Dish

Preheat the oven to 350ºF.


Place tofu in a baking dish and pour half the sauce over it. Roast the tofu in the oven for 15 Minutes.


In a large pan, heat olive oil over medium-high heat. Sauté the onions until soft, about 5 Minutes.


Add the carrots, tamari, paprika, chipotle powder, salt, pepper, and the other half of pepper sauce. Cook for 5 Minutes.


Add baked tofu with sauce, zucchini, and orange juice to the pan and cook another 5 Minutes.


Garnish with cilantro and serve warm.

Nutrition Facts

Servings 4