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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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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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