Tofu la vasca

Name: Tofu la vasca
Cook time: 55 min
Cuisine: Spanish
Ingredients: 1/2 pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 2cm ovals using a teaspoon, the remainder can be used for tofu scramble or a tasty smoothie; For the marinade:; 2 tsp paprika; 1 tsp salt; 1/2 tsp coarsely ground black pepper; ½ tsp chilli flakes; For the dish:; 4 tbsp olive oil; 8 Piquillo peppers or if not available 4 sweet, red pointy peppers, cut into strips approximately 1cm wide; 4 cloves of garlic, finely chopped; 2 tsp paprika; 4 tsbp medium/dry white wine; Small bunch of parsley, finely chopped

Cook 55 mins

Serves 2

This recipe has replaced salt cod (bacaloa) with marinated tofu and combines the rich flavour of the peppers with white wine and lightly spicy tofu.

Ingredients

1/2 pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 2cm ovals using a teaspoon, the remainder can be used for tofu scramble or a tasty smoothie

For the marinade:
2 tsp paprika
1 tsp salt
1/2 tsp coarsely ground black pepper
½ tsp chilli flakes

For the dish:
4 tbsp olive oil
8 Piquillo peppers or if not available 4 sweet, red pointy peppers, cut into strips approximately 1cm wide
4 cloves of garlic, finely chopped
2 tsp paprika
4 tsbp medium/dry white wine
Small bunch of parsley, finely chopped

Method

Prepare the marinade by combining all of the ingredients in a bowl or bag, mix well. Stir in the tofu. Cover and marinate for 30 minutes.
Fry the tofu pieces for 3-4 minutes in 2 tbsp of the olive oil and keep warm to one side.
Fry the peppers in 2 tbsp of the oil for 5-7 minutes until softened. Add the garlic and paprika and fry for a further 2 minutes then add the wine. Cook for 5 minutes on a medium high heat until the wine has reduced in volume by more than half.
Stir in the tofu and parsley and warm through for 2-3 minutes.
Serve with lemon wedges and crusty bread.

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