Easy Roasted Red Pepper Sauce

Roasted red peppers from a jar plus silken tofu equal a quick route to a flavorful sauce or dip You can use this for raw veggies or tortilla chips, or as a spread for fresh pita bread. It's also good dolloped onto simple vegan quesadillas, or as a sauce for potatoes, sweet potatoes, and grains.

Makes: About 1 ½ cups

¾ cup firm silken tofu (about half of a 12.3-ounce package)
6-ounce jar roasted red peppers, drained
1 to 2 cloves garlic, chopped, optional (see note)
2 tablespoons lemon or lime juice
1 teaspoon sweet paprika
½ teaspoon salt

Combine all the ingredients in a food processor or the container of an immersion blender. Process until smooth, then transfer to a serving container. Serve as suggested in the headnote.

Note: If you like the idea of using garlic, but don't like it raw, you can sauté it in a little olive oil before adding.