Warm salad of tofu, pepper and ventresca

Warm salad of tofu, pepper and ventresca

I never get tired of repeating it, there is no need to get complicated in the kitchen to eat rich and healthy. This warm tofu, pepper and tuna belly salad is proof. The marinated tofu acquires a subtle spicy touch thanks to the paprika, which for me finishes off this proposal.

To make the marinated tofu you will need approximately 25 minutes. The rest will be as simple as opening the corresponding canning jar and adding it to the salad. Although I also propose some ideas to improve the salad that will not make the preparation time longer.

paprika and turmeric They are the spices with the greatest role in the marinade. I admit that they are my favorites but there are many others that you could use if you like their flavors. I am referring to the curry or the mixture of garam masala spices, to name a few examples. Experiment!

The recipe

Warm salad of tofu, pepper and ventresca
The warm tofu, pepper and tuna belly salad is easy to prepare. A great resource when we have nothing in the fridge to fall back on.

Author
Recipe type: Salads
Rations: 2

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 1 block of tofu (400g)
  • 180 ml water
  • 1 teaspoon paprika sweet
  • ½ teaspoon of hot paprika
  • ½ teaspoon turmeric
  • A pinch of salt
  • A pinch of black pepper
  • ½ teaspoon of oregano.
  • Extra virgin olive oil
  • Soy sauce
  • 1 can of tuna belly in olive oil
  • 1 pot of roasted peppers in strips (220gr)
  • Dates

Preparation
  1. We cut the block of tofu in dice no larger than 1,5 centimeters.
  2. We place them in a pan in which they fit extended and Add the water and spices.
  3. Heat and when it boils, lower the heat slightly, cover and we cook 10 minutes. Then uncover the pan and continue cooking over medium/high heat until the water evaporates.
  4. Entonces add a splash of oil and brown the tofu cubes for 5 minutes.
  5. Then pour a splash of soy sauce and cook a couple of minutes more to take color.
  6. We serve the tofu in two bowls and add the tuna belly, the pepper strips and chopped dates. If you wish, you can pass the peppers before adding them through a frying pan with a background of oil, a little salt and a little sugar. Cook them over medium low heat for 10 minutes while you prepare the tofu and they will be much more flavorful.
  7. Enjoy the warm salad of tofu, pepper and ventresca.

 


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