Spicy Tofu Stew

• 1 16-oz. jar roasted red peppers, rinsed and drained
• 2 Tbs. sambal oelek chile paste or chile-garlic sauce, such as Huy Fong
• 2 cups low-sodium vegetable broth
• 1 16-oz. pkg. firm or extra-firm tofu, cut into 1-inch cubes
• 2 medium bell peppers, thinly sliced (2 cups)
• 1 10-oz. pkg. frozen baby spinach

1. Combine roasted peppers and chile paste in blender or food processor; puree until smooth.
2. Transfer puree to soup pot, add broth and 2 cups water; bring to a boil.
3. Add tofu cubes and bell peppers, and simmer 5 minutes, or until bell peppers are tender.
4. Add spinach, and simmer 5 minutes, or until spinach is bright green and soup is heated through.
5. Season with salt and pepper, if desired.

red peppers, sambal oelek chile paste, vegetable broth, firm, bell peppers, baby spinach

Taken from www.vegetariantimes.com/recipe/spicy-tofu-stew/ (may not work)