Serves 4
Preparation time: 25 mins
Total cost (with garnish): £4.95
Cooking time: 40 mins Approx cost per portion (with garnish): £1.24
Fat content: 7.2g per 100g, 11.5g per portion
Kcals: 210 per 100g, 336 per portion
vegan
Ingredients:
1 pack (150g) Cauldron Organic Marinated Tofu Pieces
2½-3
tsp smoked paprika
¼ tsp
chilli powder
200g basmati rice
2 bay leaves
good pinch saffron strands
vegetable stock for cooking rice
1 tbsp olive oil
1 small onion, peeled and finely chopped
1 red pepper, sliced
2-3 cloves garlic, crushed
150g frozen peas
200ml strong vegetable stock, brought to the boil
To garnish:
½ red pepper, thinly sliced
16 black olives
Method:
1. Preheat oven to 200C/400F/Gas
mark 6. Gently toss tofu pieces with 1½-2tsp smoked paprika and ¼ tsp
chilli powder. Put on baking tray and bake for 10 minutes. Remove from
oven and put to one
side. Any hard tofu pieces will soften up when added at stage 3.
2. Cook rice, with the bay leaves and saffron, according to packet instructions
substituting vegetable stock for the specified amount of water. Drain,
rinse with cold water and drain thoroughly.
3. Heat olive oil in large pan. Gently fry onion and red pepper for
5 minutes until soft. Add garlic and 1tsp smoked paprika and cook, stirring,
for 3 minutes. Add tofu and peas. Stir gently for about 2 minutes until
heated through.
4. Add cooked rice, and just enough of the boiling stock to keep the
ingredients moist.
Stir gently while heating through. Season with salt and pepper.
5. Serve garnished with sliced red pepper and black olives.
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