Special Diet

  • 4 red peppers, halved and deseeded
  • 3 tablespoons extra-virgin olive oil
  • 100 g (3½ oz) pitted black olives
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon chopped oregano
  • 4 tablespoons sun-dried tomato paste
  • 250 g (8 oz) tofu
  • 200 g (7 oz) cherry tomatoes, halved
  • chopped parsley, to serve
  • salt and pepper

Put the peppers, cut sides up, in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25–30 minutes, until lightly browned.

To make the tapenade, put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.

Pat the tofu dry on kitchen paper and cut into 1 cm (½ inch) dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers with the cherry tomatoes, and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.

Transfer to serving plates and scatter liberally with plenty of chopped fresh parsley.

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