TOFU | 155 NOT CHINESE CARROT AND PEPPER STIR-FRY 1 packet firm tofu, cubed 1 Tbs oil 2 cloves garlic, crushed (1 tsp chili powder/2 hot red peppers, finely chopped, Optional) 1⁄3 cup balsamic vinegar 3 carrots julienned 1 small green pepper, cut into thin strips 1 small red pepper, cut into thin strips 1 small onion, thinly sliced 2 tsp fresh thyme leaves/1/2 tsp dried thyme leaves Dash of salt and lots of ground black pepper Marinate tofu in balsamic vinegar; make sure all sides are marinated. Steep oil, garlic and chili in a wok or heavy frying pan. Prepare vegetables. Heat steeped oil over medium-low heat; add carrots and stir-fry for about 7 minutes until carrots change colour. Add pepper, onion, thyme and salt and pepper and sauté 3 minutes more. Add tofu and balsamic vinegar and gently stir until tofu is heated through. Serve with sliced green onions and cilantro over boiled rice or angel hair pasta with a green salad. GAL’S TOFU SHAKSHUKA Serves: 3+ 8 Fresh tomatoes plus cherry tomatoes 1 onion 1 hot pepper 1 Tbs olive oil or enough to cover the bottom of the pan 4 cloves garlic, crushed 200g tomato paste ½ tsp each of sweet paprika, cumin, turmeric or more according to taste 1 tsp harissa (hot sauce) for those who like spicy ½ cup water ½ bunch parsley ½ bunch coriander 1 Tbs nutritional yeast ½ packet tofu Scant ½ tsp sugar Salt and pepper, ½ vegan halumi cheese
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