Vegan Lecsó with Tofu

Ingredients

• 2 tablespoons Olive Oil
• 2 medium Onions
• 3 various colors Bell Peppers
• 1 28 ounce can Tomatoes
• 1 tablespoon Smoked Paprika
• 1 block (14 oz) Tofu
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

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

Instructions

1. 1Press the tofu to remove excess water and cube it. Season with salt, pepper, and a pinch of smoked paprika.
2. 2Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
3. 3Add the bell peppers and cook until slightly softened, about 7-10 minutes.
4. 4Stir in the diced tomatoes and smoked paprika. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. 5Add the tofu cubes to the skillet and cook until heated through, about 5 minutes.
6. 6Season with salt and pepper to taste. Serve hot with a side of quinoa or rice.

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