Creamy Red Pepper Sauce

Ingredients:
1 package of extra-firm tofu, drained
2 large red bell peppers, roasted and seeded
2-3 cloves garlic, peeled
¼ cup cilantro (or basil)
1 teaspoon salt, or to taste
1 tsp smoked paprika (or Italian seasoning)
½ tsp black pepper
1 tsp lemon juice

Optional:
2 tbsp olive oil

Instructions:
1. First, roast the red peppers. You can either broil them or char them over an open flame. I use our gas stove. If you use a broiler, then line a baking sheet with parchment paper. Place the bell peppers on the baking sheet and broil for 8 to 10 minutes or until charred on all sides, make sure to turn them.

2. After the peppers are done, let them sit for 5 minutes and then peel off the skins. Cut them in half and discard the seeds as well.

3. Add peppers to a blender or food processor along with the rest of the ingredients. Blend until smooth and creamy. Taste test and adjust seasonings to your liking.

Makes about 4-6 servings. Depends on how much sauce you like.

*You can use jarred roasted red peppers for convenience.

*I like to top my variety/buddha bowls with this sauce.

*For pasta dishes, I suggest replacing the cilantro with basil and the smoked paprika with Italian seasoning. Then add sauce to pasta and top with vegan parmesan cheese.

*You can keep it in an airtight container in the fridge for up to 5 days.