Or with capsicums... In the last month I had a larger number of visitors form the US for all of my blogs, and I was asking myself if I am using the right English names for them. There is one person who keeps 'correcting' me ("we call them this and we call them that") so for once (once!) I changed the title!
On the other hand... maybe I could call this recipe Paprika Tofu! :-)
I chopped two stalks of celery, one small onion, and sliced a carrot. I put everything in a large pot with olive oil and sautéed for 5 minutes. I added one yellow, one orange and one red bell peppers/capsicums/paprika and then after 5 minutes I added one can of Mutti tomato pulp (like a thick passata), one cup of vegetable stock and one block of tofu cut into cubes. I simmered the lot for 30 minutes, then I added salt and smoked paprika to taste (quite a bit of smoked paprika actually, I love it!). I simmered everything again until the sauce was quite thick, and then I added some chopped parsley and one more drizzle of olive oil, and served everything with Israeli Couscous (which is similar to Fregola Sarda).
Super red and bright in colour, and flavor!!
With this recipe I take part in the Lagostina contest hosted by Araba Felice in Cucina
in the section "Healthy but with Flavour" for the Tempra pot :-)
Photos and Recipes by Alessandra Zecchini ©