Creamy, Sweet & Tangy Sauce – feat. Silken Tofu

Have you ever wondered where all your free time goes? Honestly, it’s 4:12pm and I just realized that my first day off in a week is almost done. It’s like if time decided to speed up when I’m not at work, and slow down to almost a halt when I am. When it comes to cooking, I pretty much spend the entire week just trowing vegetables in a pan and making some type of stirfry.

However, to your delight (I hope), I have finaly had enough time to create a recipe for you that will satisfy your sweety/tangy/spicy tooth, and encourage you to become vegan for a night. We decided on making some type of Pad Thaï inspired recipe last night, but we wanted something different in terms of sauce. The result was to die for! Creamy, vegan-friendly, and spicy sauce that is amazing served hot or cold, and that could double up as a salad dressing!

You will need

  • 1/2 brick of extra soft tofu (we used the Sunrise brand), or silken tofu
  • 1 bell pepper, roasted and peeled
  • 2 medium sized tomatoes, roasted and peeled
  • 2 cloves of garlic
  • Coriander leaves, to taste
  • Sriracha, to taste
  • Lime juice, to taste
  • salt

To start, roast your tomatoes (cut in half, face side down) on a baking tray lined with parchment paper for 20 minutes, then broil your bell peppers until the skin is charred. Once these are ready, remove them from the heat, and let them cool down until you’re able to peel them.

Once the tomatoes and bell peppers are ready, place all the ingredients in your blender and blend until smooth.

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That’s it! It’s so good with anything Asian inspired, or great as a dipping sauce for springrolls too!

You can also ommit the Sriracha and swap the coriander for basil, and you’ll have a medeterranean flavoured sauce for when you’re feeling less spicy and more smooth.

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