Tofu with peperonata and country bread

Ingredients

For 1 serving

• Tofu170 g
• Bell peppers250 g
• Onion50 g
• Canned peeled tomatoes100 g
• Red wine vinegar1 teaspoon
• Bread40 g
• Basil4 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy, sulphites,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and white membranes and cut them into strips about 1 cm wide; peel and thinly slice the onion; drain and pat dry the tofu and cut it into cubes of about 2 cm.
2. Heat the oil in a pan over medium-low heat, add the peppers and onion with a pinch of salt, cover and stew for 10 minutes, stirring now and then, until soft.
3. Add the crushed peeled tomatoes and red wine vinegar and cook uncovered for 10 minutes over low heat, until the sauce has reduced and the peppers are very tender.
4. Add the tofu, stir gently and heat for 5 minutes, until hot and full of flavour; adjust the salt.
5. Off the heat finish with torn basil and serve with the bread.