This is a great vegan main, full of flavour and proteins. I cooked it for Bence and Judit, they like tofu and they asked for the recipe, so here it is:
10 pieces of dry tofu (Japanese)
500 ml vegetable stock
4 tbsp extra virgin olive oil
1 tsp smoked paprika (or more, to taste)
1 can Italian cherry tomatoes (I used Mutti)
1 cup of water (to rinse the tomato can)
Salt to taste
I used ten pieces of dried tofu (like this one), soaked in 500ml of vegetables stock. Dry tofu is like a sponge and it will absorb flavors well (so use some good vegetable stock!). Then I sizzled a couple of finely slices shallots with 4 tbsp of extra virgin olive oil, then I added the tofu (soft after soaking in the vegetable stock) and sautéd it on both sides for a minute, then I added one tsp (well, probably a bit more...) of smoked paprika, sizzled the tofu in the spice for a little longer, and finally one can of Italian cherry tomatoes, one cup of water, and one carrot, cut into thick slices). I cooked everything until the sauce was reduced and quite thick, and the carrots soft.
Add salt to taste and serve. Tofu is yummy!
Photos and Recipes by Alessandra Zecchini ©