Lecho with Chickpeas and Tofu Egg

TOFU+24g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

lecho

• 500 g tomato
• 2 tbsp vegetable oil
• 150 g onion
• 15 g garlic
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp salt
• 1 pinch black pepper
• 700 g pale pepper
• 100 ml water
• 1 bay leaf
• 250 g chickpeas (cooked)
• 280 g rice

tofu egg

• 250 g firm tofu
• 1 tbsp vegetable oil
• 1/2 tsp turmeric
• 1/4 tsp kala namak
• 1 pinch black pepper
• 1 tbsp nutritional yeast

Contains: soy

How to make it

1. Start by preparing the tomatoes. Bring enough water to a boil in a pot so that the tomatoes can be fully submerged. Cut out the stem end of each tomato and lightly score a cross into the opposite end with a knife. Once the water is boiling, drop the tomatoes in for one minute. The skin will gradually start to peel away. Transfer the tomatoes from the water into a bowl of cold water — this stops the cooking process. Now peel the tomatoes; the skin should come off easily. Peel the peppers the same way — white peppers or red bull's horn (kápia) peppers work wonderfully for lečo. You can blanch the peppers in boiling water and pull the skin off just like the tomatoes, or simply scrape it off dry with a vegetable peeler.

Nutrition