Filter
Reset
Sort ByRelevance
Experimental Fox
Multigrain rice with vegetarian chili sauce
Rice with tofu, chickpeas and peppers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Heat the oil in a frying pan and fry the tofu for 3 minutes.
-
Chop the onion coarsely and cut the peppers into strips. Add the onion and peppers and cook for 4-5 minutes.
-
Pour the chili sauce with 100 ml water into the pan and add the chickpeas. Put the lid on the pan and roast the peppers gently in 10 minutes.
-
Take the lid of the pan for the last 2 minutes and reduce the moisture to a sauce thickness.
-
Cut the fresh mint into strips. Stir the fresh mint through the pan and season with salt and pepper.
-
Spoon the rice into 4 bowls and divide the chilli sauce over it.
Blogs that might be interesting
-
15 minMain dishRed onion, Red pepper, Atlantic salmon in water in cans, traditional olive oil, avocado, Tortilla wraps, lamb's lettuce, dairy spread chives light,creamy salmon wraps with avocado
-
15 minMain dishpappardelle, olive oil, anchovy fillets, onions, vine tomatoes, capers, lemon juice, fresh parsley,fresh ribbon pasta with tomato and capers
-
30 minMain dishbaking flour, vegetable stock, shallot, garlic, olive oil, butter, risotto rice, White wine, Whole grain bread, Red pepper, thyme, spring / forest onion, Parmesan cheese,cauliflower risotto with spring onions and breadcrunch
-
30 minMain dishpotatoes, Spaghetti, green beans, pine nuts, pesto alla genovese, extra virgin olive oil, Parmesan cheese,pasta con pesto e patate
Nutrition
560Calories
Sodium41% DV990mg
Fat29% DV19g
Protein48% DV24g
Carbs24% DV73g
Fiber28% DV7g
Loved it