Hungarian Lecsó with Tofu

Ingredients

• 3 medium Bell Peppers (Red, Yellow, Green)
• 4 medium Tomatoes
• 1 large Onion
• 1 block Smoked Tofu
• 2 tbsp Smoked Paprika
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: slice the 3 medium bell peppers (any color: red, yellow, or green) into 1.27 cm wide strips. Chop the 4 medium tomatoes into roughly 2.54 cm pieces. Peel and slice the 1 large onion into 1.27 cm wide strips.
2. 2Prepare the tofu: dice the 1 block of smoked tofu into 1.27 cm cubes.
3. 3Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the sliced 1 large onion and cook, stirring often, until it looks softened and slightly translucent, about 5 minutes. Do not let it brown.
4. 4Add the sliced 3 medium bell peppers to the pot. Continue to cook, stirring occasionally, for another 5 minutes until the peppers begin to soften.
5. 5Add the chopped 4 medium tomatoes, the diced 1 block of smoked tofu, and the 2 tablespoons of smoked paprika to the pot. Stir everything together well to combine.
6. 6Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir in the 1 teaspoon of sugar.
7. 7Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir occasionally to prevent sticking. The vegetables should be tender and the flavors should have blended together.
8. 8Serve the Hungarian Lecsó warm as a snack.

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