Zucchini and Tofu Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet tofu, cut into strips
- 2 zucchini, sliced
- 1 red pepper (s)
- 3 medium tomato (s), roughly diced
- 0.5 ½ bunch parsley, smooth
- 5 tablespoon ajvar
- 2 tablespoon lemon juice
- 2 tomato (s), dried
- 2 tablespoon olive oil
- salt
- Pepper, black
- Tabasco
- Chilli sauce, hot
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into slices (approx. 5 mm) and fry in olive oil for approx. 3 minutes (preferably in a coated wok pan). Season with salt and pepper. Cut the paprika into cubes and add to the zucchini with the dried tomatoes, fry for another 5 minutes. Then add the diced tomatoes. Take the tofu out of the package and add to the vegetables. Finally add ajvar and lemon juice (more or less ajvar and lemon juice depending on your taste). Briefly simmer everything with the lid closed on a low heat until the vegetables are firm to the bite. Season to taste with the spices. Serve with fresh parsley at the end.
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