Tofu In A Lightly Spiced Red Pepper Cream Sauce

• For the slow cooker base
• 5 red bell peppers
• 4 tomatoes
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon chopped fresh garlic
• 1 piece cinnamon (2-inch stick)
• 1 teaspoon red chili powder
• 1.5 teaspoons salt
• 1/4 cup grapeseed or canolla oil
• For the simmering curry
• 2 tablespoons agave nectar
• 1.5 cups half and half
• 3/4 cup water
• 1 tablespoon dried fenugreek leaves or (1 teaspoon minced fresh rosemary leaves)
• 2 cups extra firm tofu, cubed
• 1 tablespoon freshly ground black pepper

1. Dice the red peppers, removing the seeds and stalk. (please note, please try to use organic bell peppers).
2. Dice the tomatoes, to match the bell peppers.
3. Place the peppers, tomatoes, ginger, garlic, chili powder and salt and grapeseed oil in the slow cooker and cook on the 4 hour high setting for 4 hours. Note, if your slow cooker does not have multiple settings, just cook for 3-4 hours until the peppers and tomatoes are somewhat dried and wilted.
4. Place the cooked pepper mixture into a blender and add in the agave nectar, half and half, water and blend to a smooth puree.
5. Place the puree in a cooking pot and bring to a simmer, add in the dried fenugreek leaves or rosemary and tofu and simmer for about 15 minutes.
6. Turn off the heat, drizzle well with the black pepper and serve with rice or crusty bread

slow cooker base, red bell peppers, tomatoes, ginger, fresh garlic, cinnamon, red chili powder, salt, grapeseed, curry, nectar, water, fenugreek leaves, extra firm, freshly ground black pepper

Taken from food52.com/recipes/6552-tofu-in-a-lightly-spiced-red-pepper-cream-sauce (may not work)