Cubic Red Tofu

1 comment

The refrigerator was drawing to an end: the ingredients were few, but good … and all red by the chance!

This recipe is fast, a little sour and tasty! We had it with bruschette with olive paté … Yum!

2 cakes of natural tofu
1 onion from Tropea, this year my mother-in-law gives me a lot of them!
1 red pepper
1 ripe red tomato
1 teaspoon of tomato concentrate
sugar cane
extra virgin olive oil
1 organic lemon
salted capers but washed
a bit of soy sauce
apple vinegar
2-3 fresh mint leaves

Let the tofu season with a little lemon, salt, tomato concentrate, apple vinegar and capers. Mix and refrigerate for at least half an hour.
Meanwhile, sauté onions with peppers and tomato, all cut into coarse chunks, with some extra hot virgin olive oil.
When the vegetables get golden and very crunchy, add the tofu with its sauce and sauté on high flame to let it scorch. Add a little brown sugar if you want to caramelize it slightly, making the taste a little swwwt-and-sour …
When cooked, add a little soy sauce (not that much, as it was already in the tofu), lemon juice and some chopped fresh mint!
Buon appetito!!

Chef: Acquaviva from VeganBlog

  1. EleonoraNW3 2 September 2010 at 13:37

    This is smart!!!! I look forward to trying it 🙂 thank you!

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