How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Red Pepper and Baked Tofu Roulades?

You need 5 ingredients. The key ingredients include: 1 12-oz. jar roasted red peppers, rinsed and patted dry, 4 tsp. black olive paste or finely chopped, pitted kalamata olives, 1 cup balsamic vinegar, 3 oz. baked Italian-seasoned tofu, cut into 3/4-inch cubes, and more.

Is Roasted Red Pepper and Baked Tofu Roulades suitable as vegetarian?

Yes, Roasted Red Pepper and Baked Tofu Roulades falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Red Pepper and Baked Tofu Roulades?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper and Baked Tofu Roulades Recipe

Name: Roasted Red Pepper and Baked Tofu Roulades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-oz. jar roasted red peppers, rinsed and patted dry; 4 tsp. black olive paste or finely chopped, pitted kalamata olives; 1 cup balsamic vinegar; 3 oz. baked Italian-seasoned tofu, cut into 3/4-inch cubes; 16 large fresh basil leaves

Try this homemade Roasted Red Pepper and Baked Tofu Roulades recipe the whole family will love. Made with red peppers, black olive paste, balsamic vineg…

This Roasted Red Pepper and Baked Tofu Roulades relies on simple, everyday ingredients such as balsamic vinegar and large fresh basil leaves. It comes together quickly and makes 4 servings, at about 107 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 12-oz. jar roasted red peppers, rinsed and patted dry
4 tsp. black olive paste or finely chopped, pitted kalamata olives
1 cup balsamic vinegar
3 oz. baked Italian-seasoned tofu, cut into 3/4-inch cubes
16 large fresh basil leaves

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Quick Info

Servings
4 servings
Calories
107 kcal
Category
Vegetarian

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