Vegetarian Recipes - Tofu with Peppers and Pinenuts Recipe

Ingredients

• 4 red (bell) peppers

• 1 orange (bell) pepper, seeded and coarsely chopped

• 1 yellow (bell) pepper, seeded and coarsely chopped

• 60ml/4 tbsp garlic olive oil

• 250g/9oz firm tofu

• 50g/2oz/1/2 cup pine nuts

Serves 4

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Method:

1. Preheat the oven to 220°C/425°F/Gas 7. Cut the red peppers in half, leaving the stalks intact, and discard the seeds. Place the red pepper halves on a baking sheet and fill with the chopped orange and yellow peppers.

2. Drizzle with half the garlic or herb olive oil and bake for 25 minutes, until the edges of the peppers are beginning to char.

3. Meanwhile, unpack the tofu blocks and discard the liquid, then wrap the tofu in layers of kitchen paper. Put a large plate on top as a weight and leave for 30 minutes to allow the excess liquid to be absorbed by the paper.

4. Cut the tofu into small, even cubes using a sharp knife. Remove the peppers from the oven, but leave the oven on.

5. Tuck the tofu cubes in among the chopped orange and yellow peppers. Sprinkle evenly with the pine nuts and drizzle with the remaining garlic oil.

6. Bake for a further 15 minutes, or until well browned. Serve warm or at room temperature.

Note: Variations on stuffed peppers appear the world over. but this is a good alternative to the more usual meat-or rice-based recipes. The use of garlic or herb olive oil enhances the flavor, while the pine nuts create a crunchy topping a that contrasts nicely with the filling.

Cook's Tip: Once you have opened a pocket of tofu, any that is unused should be rinsed and put in a bowl with fresh water to cover. Change the water every day and use the tofu within 5 days.