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 ©
To me, it doesn't matter whatever you call them in the title, as long as we can see the lovely photos and the recipe to re-create that's all that matters to me and this look incredibly yummy.
ReplyDelete-Lisa.
Sweet 2 Eat Baking
This looks magnificent! LOVE the RED!! Of course!!
ReplyDeleteCall your ingredients whatever you like - if I don't know what an ingredient is (as I sometimes find with American recipe blogs), I'll google it! I have to be on the internet anyway to be reading it!
Even if not all the ingredients were red it came out super red, maybe because of that Mutti Italian tomato sauce and the smoked paprika? Anyway, it was a super happy red dish!! :-)
DeleteFunny what you said about searching for an ingredient and spending the afternoon on the net... It happens to me too :-).
this look really nice Alessandra!
ReplyDeleteho giusto un barattolo di tofu da consumare.......e poche idee di come ^___^ la tua è semplice e fattibile, buona settimana!
ReplyDeleteBarattolo? Lo vendono anche in barattolo?
Deletenel negozio cinese in un giro a Milano ho trovato questo.....
Deletehttp://www.ebay.it/itm/TOFU-IN-WATER-SAVE-tofu-al-naturale-pronto-al-consumo-cucina-orientale-asia-/110822839589#ht_1750wt_1114
nel negozio cinese in un giro a Milano ho trovato questo.....
Deletehttp://www.ebay.it/itm/TOFU-IN-WATER-SAVE-tofu-al-naturale-pronto-al-consumo-cucina-orientale-asia-/110822839589#ht_1750wt_1114
Marta, e poi da voi i peperoni cominciano, mentre da noi ce ne sono ancora, ma ormai piccoli piccoli...
ReplyDeleteNon ho mai assaggiato il tofu, deve essere molto buono
ReplyDeleteDa poco ho cominciato a comprare tofu e cercare modi di cucinarlo, questo mi sembra fattibile.
ReplyDeleteAllora inserisco per il contest :-), mi pare ti interessasse la ceramica giusto?
Ma, forse entra nell;altra categoria, sano con gusto, ma si, mi piace la padella di ceramica, dovro' fare un altro post!! :-)
DeleteEcco una ricetta strepitosa che hai abbinato al cous cous di cui mi parlavi....allora la posso copiare e accompagnare con la mia adorata fregola sarda, grazie per l'idea!!!
ReplyDeleteCi stava benissimo, e mio marito ed i bimbi dicono che preferiscono questo cous cous grande (fregola) a quello normale, dovrò farlo più spesso!
DeleteQuesta ricetta è una chicca!! Buonissima!
ReplyDeleteNon importa il nome, mi sembra ottimo comunque! Ti ho dedicato il mio ultimo post :-)
ReplyDeleteVengo a vedere allora :-)
ReplyDeleteè splendido questo piatto Alessandra!!
ReplyDeletee anche la foto mi piace moltissimo.