Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm or extra-firm tofu for 30 minutes to remove excess water, then cut it into 1/2-inch thick strips or cubes.

2. 2

   In a shallow dish, combine 2 tablespoons of soy sauce, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of liquid smoke, 1 tablespoon of olive oil, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt, then add the tofu and marinate for at least 30 minutes, turning occasionally.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 300 grams of chopped onions and cook until softened and translucent, about 5-7 minutes.

4. 4

   Stir in 2 tablespoons of sweet paprika and cook for 1 minute, being careful not to burn the paprika, then immediately add 600 grams of sliced bell peppers and 1/4 cup of water or vegetable broth to deglaze the pot.

5. 5

   Continue cooking the bell peppers for 10-15 minutes until they start to soften, then add 500 grams of diced tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

6. 6

   Bring the mixture to a simmer, reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally.

7. 7

   Add the marinated tofu to the pot, stir gently, and cook for another 10-15 minutes, allowing the flavors to meld and the tofu to heat through.

8. 8

   Serve the Pácolt Tofu Lecsó hot, optionally with a dollop of 1/2 cup of sour cream on top.