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Spicy Tofu      Veg   HT   MC    35mins

                               Dedicated to Vicky Kerr



Serves 4    Hot   Vegetarian Vegan   Vegetables  Main Course    Gluten Wheat Dairy Free   Eggless 



2 pkts Tofu, cubed

2 Red Onions, diced

3 Garlic Cloves, finely chopped

2 Courgette, ( zucchini ) sliced

1 Red Capsicum, (sweet Pepper) deseeded and sliced

1 Green Capsicum, deseeded and sliced

1 Aubergine, ( Eggplant )cut into small chunks

6 Tomatoes

Oil for Deep frying

Basil Leaves to garnish




1. Heat a little oil in a frying pan, add the onion and most of the garlic fry gently for 1-2 minutes. Add the tofu, courgettes, 3/4 of the peppers and aubergine and fry for a further 3 minutes.


2. Chop 4 of the tomatoes, add to the pan and simmer for 10 minutes.


3. Place the remaining tomatoes, peppers, garlic and water in a food processor and blend to a purée. Add to the pan, stir well and continue to simmer for a further 10 minutes.


4. Meanwhile, heat the oil in the deep fat fryer to hot then deep fry the basil leaves for a few seconds or until the basil becomes limp and translucent.


5. To serve - place the tofu mixture on a warmed serving plate and garnish with the basil leaves. Serve hot.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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