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Vegan: Colorful Peppers in Tomato Sauce with Tofu and Boiled Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 124 kcal

Ingredients
 

  • 1 medium sized Cut onion
  • 200 g Tofu
  • 1 Red Bell pepper
  • 1 yellow Bell pepper
  • 1 green Bell pepper
  • 1 glass Homemade ketchup *
  • 2 fresh Tomatoes
  • Salt and pepper
  • 2 cups Rice
  • 3 cups Water
  • 2 tsp My vegetable broth

Instructions
 

  • Brown the onion in a little olive oil. Add the tofu, which I diced beforehand and marinated with a little soy sauce, to the onions and sauté.
  • Then add the cut peppers, also stew a little, season with salt & pepper. Now add the glass of ketchup (I made it myself) and stir everything well, maybe a little more seasoning.

Boil rice

  • Put the water in a saucepan, add the rice and vegetable stock and bring the rice to a boil, reduce the heat and let the rice simmer for about 20 minutes. Then drain to serve, if there is still water in it.
  • We ate rice and a lamb's lettuce with it.
  • Fast - Inexpensive and delicious 😉

Nutrition

Serving: 100gCalories: 124kcalCarbohydrates: 2.8gProtein: 15.5gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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