Pan-fried lupins and tofu with peppers and capers

Ingredients

For 1 serving

• Lupini beans100 g
• Tofu120 g
• Bell peppers200 g
• Red onion40 g
• Capers8 g
• Brown rice40 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 teaspoon
• Saltto taste

Contains: soy, lupin,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still with a little bite; drain.
2. Meanwhile deseed the peppers and cut them into strips; slice the red onion; pat the tofu dry and cut it into cubes of about 1.5 cm; peel the lupins and rinse the capers.
3. In the last 15 minutes of the rice, heat the oil in a wide pan over medium-high heat and brown the tofu for 5 minutes, turning, until golden.
4. Add the peppers and onion and cook for 8 minutes over medium heat, stirring, until the peppers are soft and lightly charred.
5. Add the lupins, capers and dried oregano and stir for a minute; taste before adding salt, as lupins and capers are already salty. Serve with the rice.