Roasted Red Pepper and Pomegranate Sauce over Pan-Seared Tofu
February, 2007

Serves 6 / Serving tip: To make a thicker dipping sauce for toasted pita bread or chips, eliminate the vegetable stock. Ingredient tips: Use bottled roasted peppers for convenience. Look for pomegranate molasses at Middle Eastern markets, or use pomegranate concentrate, available at health food stores.

Roasted Red Pepper and Pomegranate Sauce (makes about 1 2/3 cups)
3 tablespoons sunflower oil
1 small onion, finely chopped (about 1 cup)
1 teaspoon minced garlic
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
1/2-3/4 cup low-sodium vegetable broth
1 teaspoon ground coriander
2 tablespoons pomegranate molasses

1 cup coarsely chopped roasted red peppers
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1/4 cup slivered almonds, toasted
Salt and freshly ground black pepper

1 19-ounce package extra-firm (not silken) tofu, drained
1 1/2 tablespoons canola oil
Minced parsley, for garnish



1. To make the sauce: Heat oil over medium-high heat in a large saucepan. Add onion and cook until translucent, about 4 minutes. Add garlic, cumin, and cayenne; cook, stirring frequently, for
1 minute. Add next 7 ingredients (broth through almonds) and cook for another 2 minutes. Transfer to a food processor and process until very smooth, 1–2 minutes. Season to taste with salt and pepper. Thin with a little more broth if necessary.
2. Wrap tofu in paper towels and press gently to absorb water. Slice tofu in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Heat canola oil over medium-high heat in a large sauté pan. Add tofu and brown well on both sides. Transfer to a platter. Drizzle with sauce and garnish with minced parsley.


PER SERVING: 247 cal, 65% fat cal, 18g fat, 2g sat fat, 0mg chol, 11g protein, 11g carb, 2g fiber, 45mg sodium