for 2 person

Sauce

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

Tofu

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

How it's done

Sauce

Purée tomatoes and chilli with the bouillon.

Tofu

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.

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