| Roasted Red Pepper and Pomegranate Sauce over Pan-Seared Tofu
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)
1 cup coarsely chopped roasted red peppers
1 19-ounce package extra-firm (not silken) tofu, drained
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
PER SERVING: 247 cal, 65% fat cal, 18g fat, 2g sat fat, 0mg chol, 11g protein, 11g carb, 2g fiber, 45mg sodium