| 1 white onion | |
| 2 jarred red peppers (drained) | |
| 2 garlic cloves | |
| 1 tbsp tomato paste | |
| 1 can crushed tomatoes | |
| 1 block silken tofu | |
| 2 tbsp runny tahini | |
| 1/2 lemon | |
| salt & pepper | |
| 1 bunch of parsley |
one pan, creamy and tomatoey, smother with bread. It’s a beauty, packed with protein and an absolute delight to make. Oh and it also takes about 15 minutes to make.
| 1. | Chop the onion and fry it in olive oil, then add in the jarred peppers and 1 clove of garlic. Cook until soft. |
| 2. | Add in tomato paste and canned tomatoes to the pan then season to taste. Let it bubble till soft. |
| 3. | Blitz the block of silken tofu, tahini, lemon juice and the other garlic clove. Season to taste. |
| 4. | Make little wells in the tomato sauce, exposing the bottom of the pan, and add your silken tofu in blobs like the photo. Put a lid on the pan and let it cook on a low heat for a couple of minutes, or until the tofu hardens. |
| 5. | Drizzle with more tahini and serve some parsley and cracked black pepper on top. Dip a piece of toast in and you're done. |