Vegan Hungarian Lecsó with Tofu

Ingredients

• 3 large Red Bell Peppers
• 2 large Yellow Bell Peppers
• 2 medium Onions
• 6 medium Tomatoes
• 1 block Smoked Tofu
• 2 tablespoons Sweet Paprika
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Prepare your vegetables: Dice the 3 large Red Bell Peppers and 2 large Yellow Bell Peppers into 1/2-inch pieces. Dice the 2 medium Onions into 1/2-inch pieces. Dice the 6 medium Tomatoes into 1/2-inch pieces.
2. 2Prepare the tofu: Cube the 1 block Smoked Tofu into 1/2-inch pieces.
3. 3Heat 3 tablespoons Olive Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 medium Onions and sauté for 5-7 minutes, or until they look soft and see-through.
4. 4Add the diced 3 large Red Bell Peppers and 2 large Yellow Bell Peppers to the pot. Cook for 10 minutes, stirring every few minutes, until the peppers start to soften.
5. 5Stir in the diced 6 medium Tomatoes, the cubed 1 block Smoked Tofu, 2 tablespoons Sweet Paprika, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Mix everything together well.
6. 6Reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer gently for 20-30 minutes. Stir occasionally. The vegetables should be tender when poked with a fork.
7. 7Serve the Vegan Hungarian Lecsó hot.

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