John Myers
Vegan: Colorful Peppers in Tomato Sauce with Tofu and Boiled Rice
The perfect vegan: colorful peppers in tomato sauce with tofu and boiled rice recipe with a picture and simple step-by-step instructions.
- 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
- 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 😉
Facebook Comments