Romesco sauce - plant based

Great

% Daily Values based on a 2,000 calorie diet

Step 1

-Preheat your oven to 180°C.

Step 2

-Wash the red peppers and salad tomatoes, Halve the red peppers, discard seeds, and halve the tomatoes, Place the veggies on a baking tray along with the garlic bulb, Drizzle with olive oil, sprinkle with salt and pepper.

Step 3

-Roast in the preheated oven until tender and juicy (approximately 25 minutes).

Step 4

Transfer the roasted vegetables and peeled garlic to a blender. Add tofu, olive oil, parsley, nutritional yeast, almonds, and lemon juice. Season with salt and pepper to taste. Add a splash of soy milk (or vegetable broth) for blending. Blend until smooth, adjusting the liquid to achieve the desired consistency (silkier or pesto-like).