Chickpea tofu with spicy tomato sauce

Chickpea tofu with spicy tomato sauce

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 363 kcal
, Fat: 19 g
, Carbohydrate: 31 g
, Protein: 13 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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60 g dried tomatoes in oil, drained
1 red chilli, coarsely chopped
2 dl vegetable bouillon


2 tbsp olive oil
250 g Karma tofu-style chickpeas coconut, cut into cubes
1 tin chickpeas (approx. 120 g), rinsed, drained
50 g dried tomatoes in oil, drained, cut into strips
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How it's done

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Purée tomatoes and chilli with the bouillon.


Heat the oil in a frying pan. Add the tofu, stir fry for approx. 5 mins. Add the chickpeas and cook for approx. 5 mins. Pour on the sauce, add the dried tomatoes, heat gently.

Good to know
Serve with: Rice or salad.
Tip: Before serving, top with a little coconut yoghurt or yoghurt.

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