Vegan Hungarian Lecsó with Smoked Tofu

Ingredients

• 14 oz Smoked Tofu
• 3 medium Red Bell Peppers
• 2 medium Yellow Bell Peppers
• 1 lb Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 2 tablespoons Vegan Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Press the 14 oz Smoked Tofu to remove excess water, then cut it into 1/2-inch cubes.
2. 2Chop the 3 medium Red Bell Peppers and 2 medium Yellow Bell Peppers into roughly 1-inch pieces. Dice the 1 lb Tomatoes into 1/2-inch pieces. Chop the 1 large Onion into 1/2-inch pieces. Mince the 4 cloves Garlic very finely.
3. 3In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons Vegan Butter over medium heat, about 350°F (175°C).
4. 4Add the 1 large Onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes. The onions should look soft and slightly see-through.
5. 5Add the 4 cloves Garlic, 2 tablespoons Sweet Paprika, and 1 teaspoon Smoked Paprika to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
6. 6Add the chopped 3 medium Red Bell Peppers, 2 medium Yellow Bell Peppers, and diced 1 lb Tomatoes to the pot. Season with 1 teaspoon Salt and 0.5 teaspoon Black Pepper. Stir everything together well.
7. 7Increase the heat to medium-high, about 400°F (200°C), and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 25 to 30 minutes, or until the peppers are tender when poked with a fork and the sauce has thickened slightly. Stir occasionally to prevent sticking.
8. 8Stir in the 14 oz cubed Smoked Tofu. Continue to cook, uncovered, for another 5 minutes, allowing the tofu to heat through and the flavors to meld. The sauce should be noticeably thicker.
9. 9Remove the pot from the heat. Stir in the 2 tablespoons Fresh Parsley. Serve the Vegan Hungarian Lecsó hot.

Substitutions

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