Tofu la vasca

Tofu la vasca

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.

Tofu Block Find out more


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


  1. 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.
  2. Fry the tofu pieces for 3-4 minutes in 2 tbsp of the olive oil and keep warm to one side.
  3. 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.
  4. Stir in the tofu and parsley and warm through for 2-3 minutes.
  5. Serve with lemon wedges and crusty bread.