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Spicy Tofu Veg HT MC 35mins Dedicated to Vicky Kerr
Serves 4 Hot Vegetarian Vegan Vegetables Main Course Gluten Wheat Dairy Free Eggless Ingredients: 2 pkts Tofu, cubed 2 Red Onions, diced 3 Garlic Cloves, finely chopped 2 Courgette, ( zucchini ) sliced 1 Red Capsicum, (sweet Pepper) deseeded and sliced 1 Green Capsicum, deseeded and sliced 1 Aubergine, ( Eggplant )cut into small chunks 6 Tomatoes Oil for Deep frying Basil Leaves to garnish Instructions 1. Heat a little oil in a frying pan, add the onion and most of the garlic fry gently for 1-2 minutes. Add the tofu, courgettes, 3/4 of the peppers and aubergine and fry for a further 3 minutes. 2. Chop 4 of the tomatoes, add to the pan and simmer for 10 minutes. 3. Place the remaining tomatoes, peppers, garlic and water in a food processor and blend to a purée. Add to the pan, stir well and continue to simmer for a further 10 minutes. 4. Meanwhile, heat the oil in the deep fat fryer to hot then deep fry the basil leaves for a few seconds or until the basil becomes limp and translucent. 5. To serve - place the tofu mixture on a warmed serving plate and garnish with the basil leaves. Serve hot.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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