Blue Plate Special #29: Tofu in Piri Piri Sauce with Rice & Peas

This is my take on Piri Piri sauce, which is Portuguese in origin and means “very hot sauce made with red chili peppers.”  It is so easy and delicious and perfect with grilled tofu.  I used half of a small habanero pepper to add just the right amount of heat.  But any red chili pepper will do!

Piri Piri Sauce
1 block extra firm tofu
1 roasted red pepper
1/2 small red habanero pepper
1/2 small onion
2 tablespoons fresh lemon juice (approx 1 lemon)
1 teaspoon paprika
1 teaspoon Italian seasoning (oregano + marjoram + thyme + basil + rosemary + sage)
1/2 teaspoon garlic powder
S and P

Press the tofu.  Chunk up the onion and saute in olive oil.  Chop up the habanero pepper, taking out the ribs and seeds.

Place the roasted red pepper, the habanero pepper, and the onions into the blender. Add lemon juice, paprika, oregano, garlic powder, and a dash of salt and fresh pepper.  Blend until pureed.  Pour into a small saucepan and bring up to heat.

Cut the tofu into squares, brush with olive oil, and season with salt and pepper. Heat up grill pan and grill both sides until lines appear.

Rice & Peas
1 cup rice
1 cup water + 1 cup stock
1/2 small onion
1 cup frozen peas, defrosted
Olive oil

Dice onion and saute in olive oil until just translucent.  Add rice and toss in oil to cover the grains.  Add in the water and stock and cook until rice is done.  Take it off the flame and dd the peas.  Keep covered until ready to serve.

To serve, place Piri Piri sauce on the plate and place tofu on top.  Run a ramekin under water and shake out the excess water.  Pack the rice into the ramekin and turn it out onto the plate next to the tofu.  Serve extra sauce on the side.  Enjoy!

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