Zucchini and tofu pan

Ingredients for 2 servings:

• 1 pack of tofu, cut into strips
• 2 m.-large zucchini, sliced
• 1 red bell pepper(s)
• 3 medium-sized tomatoes, roughly diced
• ½ bunch flat-leaf parsley
• 5 tbsp ajvar
• 2 tbsp lemon juice
• 2 tomatoes, dried
• 2 tbsp olive oil
• Salt
• pepper, black
• Tabasco
• Chili sauce, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Vegetarian secret recipe

Wash the zucchini, cut into slices (approx. 5 mm), and fry in olive oil for approx. 3 minutes (best in a non-stick wok pan). Season with salt and pepper. Dice the bell pepper and add it to the zucchini along with the sun-dried tomatoes, frying for another 5 minutes. Then add the diced tomatoes. Remove the tofu from the package and add it to the vegetables. Finally, add the ajvar and lemon juice (more or less ajvar and lemon juice to taste). Briefly simmer everything with the lid on over low heat until the vegetables are tender. Season to taste. Serve with fresh parsley.