Creamy Tofu Pasta Sauce with Roasted Red Pepper and Cherry Tomatoes

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Start by pressing the tofu to remove excess water. Place the tofu between two plates and weigh the top plate down with something heavy for about 20 minutes.

3. 3

   Cut the roasted red peppers into smaller pieces for easier blending.

4. 4

   Place the cherry tomatoes on a baking sheet and roast them in the preheated oven for about 15 minutes, until they blister and soften.

5. 5

   In a blender or food processor, combine the pressed tofu, roasted red peppers, roasted cherry tomatoes, nutritional yeast, minced garlic, lemon juice, vegetable broth, olive oil, salt, and pepper.

6. 6

   Blend until smooth and creamy, scraping down the sides if necessary.

7. 7

   Taste and adjust the seasonings according to your preference. If you prefer a thinner consistency, you can add a little more vegetable broth or water.

8. 8

   Pour the sauce into a saucepan and heat it gently over low heat until warmed through. Be careful not to boil it.

9. 9

   Once warmed, pour the creamy tofu sauce over your favorite cooked pasta or use it as a dip for veggies.