Gluten-Free Lecsó with Tofu
A flavorful and vegetarian version of the classic Hungarian Lecsó, made gluten-free and egg-free with tofu for added protein. Perfect as a light yet satisfying lunch.
Ingredients
- 1 block Tofu (firm or extra-firm)
- 3 medium Bell peppers (mixed colors)
- 4 medium Tomatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 tbsp Smoked paprika
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water. Cut into cubes and set aside.
- 2Chop the bell peppers, tomatoes, and onion.
- 3Heat olive oil in a large skillet or pot over medium heat.
- 4Add the chopped onion and sauté until softened, about 5 minutes.
- 5Add the chopped bell peppers and cook for another 5 minutes.
- 6Stir in the chopped tomatoes, garlic, and smoked paprika. Season with salt and pepper.
- 7Bring the mixture to a simmer, then add the tofu cubes.
- 8Cover and cook for 20 minutes, or until the vegetables are tender and the tofu is heated through.
- 9Serve hot, either on its own or with gluten-free bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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