As my husband readied the grill for Italian sausages the other night, he looked at me dumbfounded as I pulled out a box of tofu from the fridge.
Yes, silken tofu is the surprising ingredient in these otherwise Mediterranean-influenced stuffed peppers.
Leave it to the one and only Nigel Slater to come up with this simple and inspired riff on a classic, replacing the usual rice, ground meat or cheese in stuffed peppers with custardy-soft tofu instead.
“Baked Peppers with Tofu and Olives” is from the noted British food writer’s newest cookbook, “A Cook’s Book” (Ten Speed Press), of which I received a review copy.
The 500-page book is a collection of 150 recipes along with evocative stories from this home cook’s home cook. These are unfussy recipes, many with 10 or fewer ingredients, full of an appealing carefree spirit.Read more