Ingredients for 4 people
- For the tofu:
- 400g organic tofu
- 3 tbsp olive oil
- 2 chili peppers
- 3 tbsp De Nigris Organic Balsamic Vinegar
- Salt, to taste
- Mixed sesame seeds
- For the vegetables:
- ½ medium cauliflower
- 2 carrots
- 2 zucchini
- 1 garlic clove
- Olive oil, to tatse
- Salt, to taste
- Black pepper, to taste
- 6 parsley leaves
- 3 tbsp peeled peanuts
- For the eggs:
- 2 medium fresh eggs
- Salt and Pepper, to taste
For the recipe
Wash the vegetables, peel the carrots, clean the zucchini and cut them into thin strips.
In a large pan add oil and garlic and sauté the vegetables, stir often and make sure to add a lid on the pan. Remove the garlic, add the chopped nuts and keep aside.
In the same pan, add oil, the chopped chili, add the tofu cubes and let it brown. Add De Nigris Organic Balsamic Vinegar, season with salt, garnish with sesame seeds and set aside.
Heat a small non-stick pan, pour the two beaten eggs and ‘scramble’. Season with salt and pepper, then add to the vegetables.
Place the vegetables in a plate, add the spicy tofu to each serving and serve with a sprinkling of fresh parsley and black pepper.
