Tofu ‘Ragu’ with Tomato and Peppers
While I love delicate, silken tofu in my miso soup, firm tofu is my preferred option for cooking with. I find the best firm tofu is the one that feels the firmest in the packet, so go ahead and have a little squeeze in the supermarket. Feel free to spice this up with a little fresh or dried chilli. With a little extra tomato paste, I’m thinking it would make a wonderful sauce for pasta. Use this as a vegetarian alternative anywhere you’d use a bolognese sauce.
|150g||jar red peppers, drained|
|300g||firm tofu, drained and crumbled|
|4 tbsp||tomato paste|
|2 tsp||smoked paprika|
|green leaves, to serve|
Heat a few tablespoons olive oil in a large frying pan.
Add peppers and stir for a few seconds. Add tofu and stir-fry, breaking it up further with a fork or spoon. Cook for a few minutes.
Add tomato paste and paprika. Continue to cook and stir for a few more minutes until everything is hot and the tofu is well scrambled.
Taste and season. Serve on a bed of greens.
Carnivore: brown about 250g minced beef in the pan before adding the other ingredients. Skip the tofu or leave it in, as you like.
Can’t find smoked paprika? Just skip it or use regular paprika.
No peppers? Use chopped, fresh red peppers instead.
More substantial: serve with cooked pasta or on hot buttered toast.