Vegan Hungarian Lecsó with Tofu

A hearty and flavorful vegan version of the classic Hungarian Lecsó, using tofu for protein.

60m4 servings

Contains soyEGG-free

320 cal|15g protein|25g carbs|18g fat|7g fiber

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

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

Instructions

1Prepare your vegetables: Dice the 3 large Red Bell Peppers and 2 large Yellow Bell Peppers into 1.27 cm pieces. Dice the 2 medium Onions into 1.27 cm pieces. Dice the 6 medium Tomatoes into 1.27 cm pieces.
2Prepare the tofu: Cube the 1 block Smoked Tofu into 1.27 cm pieces.
3Heat 3 tablespoons Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 medium Onions and sauté for 5-7 minutes, or until they look soft and see-through.
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.
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.
6Reduce the heat to low (121.1°C / 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.
7Serve the Vegan Hungarian Lecsó hot.

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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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