Hungarian Lecsó with Tofu
A vibrant and flavorful Hungarian vegetable stew (Lecsó) made with bell peppers, tomatoes, and onions. This version uses tofu for protein, making it a delicious and shellfish-free vegetarian option.
Ingredients
- 1 block Firm Tofu
- 2 tbsp Olive Oil
- 1 large Onion
- 3 mixed Bell Peppers
- 4 medium Tomatoes
- 2 tbsp Hungarian Paprika
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tsp Sugar
- 2 tbsp Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water, then cut into cubes.
- 2Heat olive oil in a large skillet or pot over medium heat. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- 3Add chopped onion to the skillet and cook until softened, about 5 minutes.
- 4Add sliced bell peppers and cook for another 5 minutes until slightly softened.
- 5Add diced tomatoes and Hungarian paprika. Stir well to combine.
- 6Season with salt, pepper and sugar. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the tomatoes have broken down and the sauce has thickened.
- 7Return the tofu to the skillet and cook for another 5 minutes to heat through.
- 8Garnish with fresh parsley and serve warm.
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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