Tofu-Paprika-Dip

Name: Tofu-Paprika-Dip
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 red pepper; 400 g Tofu (natural); 150 g Aiwar (spicy-hot spice paste); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 1/2 TEASPOON Cayenne pepper; 7-10 Tbsp Juice of 1 lemon; 4 Stem(s) flat leaf parsley; 200 g Sheep's cheese

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 red pepper
400 g Tofu (natural)
150 g Aiwar (spicy-hot spice paste)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
1/2 TEASPOON Cayenne pepper
7-10 Tbsp Juice of 1 lemon
4 Stem(s) flat leaf parsley
200 g Sheep's cheese

Directions

1
Peel the pepper thinly with a peeler, cut in half, clean and wash. Cut one half into very small cubes, the other into strips.
2
Dab the tofu dry with kitchen paper, crumble it, mix it with aiwar and the strips of paprika and blend it finely with a hand blender. Season with salt, pepper, paprika powder, cayenne pepper and lemon juice.
3
Fold in the diced peppers. Crumble the cheese and pour over the dip. Wash parsley, shake dry and pluck leaves from the stalks. Chop parsley finely and spread on the dip. Roasted baguette tastes good with it.