Roasted Red Peppers With Tapenade

This tapenade is easy to make and its strong garlicky flavour is perfecr for livening up the mild-tasting tofu. This is a great make-ahead veggie lunch if you bake and fill the capsicum in advance, ready for reheating.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  red capsicums (halved and deseeded)
• 3  tablespoons olive oil
• 100  g pitted black olives
• 2  garlic cloves (roughly chopped)
• 1  tablespoon oregano (fresh and chopped)
• 4  tablespoons sun-dried tomato paste
• 250  g tofu
• 200  g cherry tomatoes (halved)
•  chopped fresh parsley (for garnish)
•  salt and pepper

Directions

1. Pre-heat oven to 200°C.
2. Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. Roast in oven for 25-30 mins, until lightly browned.
3. 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.
4. Pat the tofu dry on kitchen paper and cut 1cm 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.
5. Transfer to serving plates and scatter liberally with plenty if chopped parsley.