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.

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.