Fine Indian pan with peppers and tofu. Hearty, slightly spicy and fruity, thanks to tomato paste and paprika. Quick to make and a great change of pace from classic dishes. Perfect for every day, vegan, gluten free.
If rice or other side dish is to be served with it, prepare now.
FOR THE TOFU Provide a large pot and let the olive oil get hot. Add the tofu cubes and fry for a few minutes. Remove from pot, place in a bowl and set aside.
15 ml Olive oil, 400 g Tofu natural
FOR THE VEGETABLES Add olive oil to the same pot. Sauté red onion, add in cumin, paprika, bird eye chili, coriander powder and sauté. Add tomato paste, red bell bell pepper, yellow bell bell pepper, ginger and coconut blossom sugar and continue to sauté until the peppers have softened a bit. Add lemon juice and optionally a small sip of water, put the lid on and simmer for 15 minutes. Stir in tofu and add a little water as needed.
30 ml Olive oil, 120 g red onion, 1 tbspn Cumin, 1 tbspn Paprika, 2 Bird Eye Chili, ½ tbspn Coriander powder, 45 g Tomato paste, 1 Piece red bell bell pepper, 1 Piece yellow bell bell pepper, 1 tbspn Ginger, 1 tbspn Coconut blossom sugar, 15 ml Lemon juice
Arrange rice on plates, add vegetables and finish with black sesame seeds and cilantro. enjoy! Best fresh.