John Myers
Ingredients for 3 servings:
- 2 pointed peppers, red and green, diced
- ½ can corn
- ½ can kidney beans
- 1 clove(s) garlic
- 1 onion(s)
- ¼ can tomatoes, diced or 1 fresh tomato, diced
- 1 carrot(s), diced
- Peanut oil
- Ginger root, grated or chopped
- 1 pack of smoked tofu
- salt and pepper
- Paprika powder
- rosemary
- chili powder
- curry powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
First, dice the tofu and marinate it with a little salt, vegetable oil, paprika, pepper, rosemary, chili, curry, etc. Then prepare the remaining ingredients. Sauté the onions and garlic in a little oil until the onions are slightly translucent, then add the ginger. Add the tofu and fry for about 3-5 minutes. Add the carrots, followed shortly by the bell peppers. Add the corn, beans, and tomatoes. If using canned tomatoes, dilute the juice with a little water and add about half a cup of it. Simmer until the vegetables reach the desired consistency. Season with salt, pepper, and other spices. Serve with rice or bread. Creamy yogurt, perhaps mixed with a little coconut milk or desiccated coconut, is delicious with it. Tip: The vegetables can, of course, be swapped, taking into account different cooking times; for example, use zucchini, broccoli, or white beans instead of kidney beans, etc.
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