Spicy Tofu with Peppers

Ingredients

• Firm or extra-firm tofu 300g block
• Mixed bell peppers (e.g., 1 red, 1 yellow) 2
• Red onion 1
• Garlic cloves 3
• Chopped tomatoes 1 x 400g can
• Olive oil 2 tbsp
• Balsamic vinegar 1 tbsp
• Dried oregano 1 tsp
• Chilli flakes 1/2 tsp (or to taste)
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Drain and press the tofu to remove excess water. Cut it into 2cm cubes.
3. Prepare the vegetables: deseed and chop the bell peppers into bite-sized chunks and cut the red onion into wedges. Thinly slice the garlic cloves.
4. In a large baking dish or oven-safe pan, combine the tofu cubes, chopped peppers, onion wedges, and sliced garlic.
5. Drizzle with olive oil, balsamic vinegar, and sprinkle over the dried oregano, chilli flakes, salt, and black pepper. Toss everything together to coat evenly.
6. Pour the can of chopped tomatoes over the tofu and vegetables. Stir gently to combine.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and bake for a further 15-20 minutes, or until the vegetables are tender and slightly caramelised, and the sauce has thickened.
9. Serve hot, perhaps with crusty bread or rice.