Hungarian Perkelt
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Ingredients (use vegan versions):
- 2 tomatoes
- 6 onions
- 1 red capsicum (bell pepper)
- 1 green capsicum (bell pepper)
- dash of oil
- water as needed
- 1 tablespoon of vegeta (vegetable spice)
- 1 tablespoon of paprika
- 1 tablespoon of marjoram
- block of firm tofu
Directions:
Heat pot with lid onto a low heat and
add a dash of oil.
Dice onions medium-fine and put into
pot with lid on. let them simmer until
transparent.
Add diced red and green capsicum, and
then diced tomatoes.
sprinkle with marjoram until there is a
thin but even coverage.
Add vegeta sparingly as this is very
salty. Let this concoction simmer for
at least 15-20 minutes until aromatic.
There should be juice from vegetables
and onions. Add 1 inch cubes of tofu
and sprinkle liberally with paprika
(mild) roughly one tablespoon, or until
contents has a reddish color. If there
is not enough juice, add some water
sparingly to top up as needed, let this
simmer for 45 minutes. Tastes very
earthy and yummy. Serve
with pasta.
If you wish, you can soak tofu cubes in
vegetarian chicken or beef stocks for
that extra hearty flavor, (massel)
makes a vegetarian stock.
Serves: 4-6
Preparation time: 1 hour
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