Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden tofu simmered in a spiced pepper and tomato sauce, a plant-based take on the classic egg dish.
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 450 g firm tofu, pressed and cut into large cubes
- 2 tbsp olive oil
- 1 onion, sliced
- 2 red peppers, sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tin chopped tomatoes, 400 g
- 1 small handful of coriander (cilantro), chopped
- Salt and black pepper
Optional extras
- A pinch of chilli flakes (red pepper flakes)
Method
- Heat 1 tbsp oil in a large frying pan and fry the tofu for 5-6 minutes, turning, until golden. Lift out onto a plate.
- Add the rest of the oil, the onion and peppers and cook for 6-7 minutes until soft. Stir in the garlic, cumin and paprika for 1 minute.
- Pour in the tomatoes, season and simmer for 5 minutes until thickened.
- Nestle the tofu into the sauce, cover and warm through for 3 minutes. Scatter with coriander and chilli flakes to serve.
Swaps and tips
Cut the tofu into thick slices or cubes so they hold together in the sauce. A spoonful of plain soya yoghurt on top cools the spice. Leftovers keep in the fridge for two days.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 17 g | 6 g | 25 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
