Broil 2 big red peppers. You want to blacken each side, so turn it every 4 minutes until all 4 sides are blackened. Put them in a paper bag or airtight container for a few minutes, then peel and seed them.
Toast 1/4 cup of almonds, then cuisinart them until they turn to dust. Add some garlic and puree with the nuts. Add 1/4 block of tofu (the softer the better) and cuisinart that. Add peppers, some paprika and a little cayenne, and puree. Leave out the cayenne if you are using hot paprika. Then while the cuisinart is going, add 3 T olive oil and 2 T balsamic.
Serve with farfalle pasta tossed with 1 cup of peas and a big handful of baby arugula leaves.
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