Braised vegetables with tofu

Name: Braised vegetables with tofu
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Wine vinegar; 1- 2 Tsp Sugar; 1/2 bunch Parsley; 500 g Broccoli; 300 g Carrots; 1 small yellow and red peppers; 150 g Tofu; 30 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Wine vinegar
1- 2 Tsp Sugar
1/2 bunch Parsley
500 g Broccoli
300 g Carrots
1 small yellow and red peppers
150 g Tofu
30 g flaked almonds
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onion and garlic. Heat the oil, fry the onion and garlic for about 5 minutes. Add the tomatoes, chop them coarsely with a spatula, bring to the boil and season to taste with salt, pepper, paprika powder, vinegar and sugar. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add to the tomato sauce
2
Cut broccoli into florets from the stalk. Peel and slice the carrots. Blanch broccoli and carrots in boiling salted water for about 5 minutes. Clean, wash and cut the peppers into short strips. Dice tofu
3
Mix the vegetables, tofu and tomato sauce and pour into a greased casserole dish. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes