Spanish pisto with tofu and toast

Ingredients

For 1 serving

• Tofu150 g
• Zucchini100 g
• Bell peppers80 g
• Canned peeled tomatoes120 g
• Onion40 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Paprika1 pinch
• Saltto taste

Contains: gluten, soy,

In season: July – September

Method

1. Chop the onion; wash the courgettes and peppers, deseed the peppers and cut everything into roughly 1 cm dice. Drain the tofu and cut it into cubes.
2. Heat the oil in a frying pan over medium heat, add the onion, peppers, courgettes and a pinch of salt and cook for 10 minutes, stirring, until the vegetables are soft and lightly golden.
3. Add the peeled tomatoes, crushed with a fork, and the paprika and cook for 10 minutes over medium-low heat, until the pisto thickens and is no longer watery.
4. Add the tofu and heat for 4 minutes, stirring gently, until hot through; adjust the salt.
5. Meanwhile, toast the bread for 2–3 minutes, until crisp, and serve it with the pisto.