Vegetarian letcho with tofu

    55 min

    This is a vegetarian version of the lecho, the Hungarian dish with peppers. The longer you cook this dish over low heat, the better it tastes.

    1 person made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 3 onions, sliced
    • 1 red pepper, cut into strips
    • 1 yellow pepper, cut into strips
    • 1 green pepper, cut into strips
    • 200g firm smoked tofu, diced
    • 1 tablespoon olive oil
    • 1 (400g) tin peeled, crushed tomatoes
    • 1 tablespoon tomato puree
    • 1 tablespoon ketchup
    • 1 vegetable stock cube
    • 3 cloves garlic, thinly sliced
    • 1 tablespoon paprika powder
    • salt and pepper to taste
    • hot paprika (optional)

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat 4 tablespoons oil in a large pan and saute onion until translucent.
    2. Place the peppers in a large pot, pour in a little water, cover with a lid and simmer for 5 minutes. Stir in the onion and simmer until pepper is soft and the flavours blend, about 30 minutes.
    3. Saute diced tofu in 1 tablespoon olive oil in a frying pan.
    4. Add tofu, tomatoes, tomato puree and ketchup to the pot. Mix in stock cube, garlic and paprika. Simmer for 10 to 15 minutes. Season with salt and pepper. Add hot paprika to taste if desired.

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