Ingredients:

2 large peppers

250 g tofu

1 chopped onion

2 chopped cloves garlic

1 grated carrot

1 diced courgette

1 teaspoon turmeric

1 teaspoon ginger powder

qs olive oil

soy sauce

nuts (optional)

Preparation:

Remove the tofu water with a kitchen cloth or paper. Cut into cubes, crush with a fork and season with shoyu (soy sauce), leaving it to marinate (at least 30 min).

Wash the peppers, Cut into halves and remove the inner parts, including seeds. Place the peppers in the oven at 180 ° C for about 15 min.

In a wok, saute the onion, garlic, courgettes and carrot in the olive oil. When they become golden, add the tofu and season with saffron and ginger. Stir and cover, letting it cook for 10 minutes or until the tofu gets some color. If necessary, add a glass of water to avoid sticking to the bottom of the wok.

Remove from the peppers from the oven and fill them with the previous preparation. Add dried fruits on top (walnuts and cashew).

Serve with brown rice and salad.

This recipe was prepared for the Organic Grocery by Maria, from De Verde em Poupa. here

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