Photo: vegolosi.it

Presentation

Second course made with tofu, peppers, cherry tomatoes, bean sprouts, paprika, oregano, soy sauce, parsley, salt and pepper.

Ingredients

Serves 4

Tofu – 300 g (10.6 oz / ≈ 10 oz block)

Yellow pepper – 1 medium (≈ 150 g / 5.3 oz)

Red pepper – 1 medium (≈ 150 g / 5.3 oz)

Cherry tomatoes – 200 g (7 oz / ≈ 1½ cups)

Bean sprouts – 100 g (3.5 oz / ≈ 1½ cups)

Paprika – 2 teaspoons (≈ 4 g / 0.14 oz)

Dried oregano – 2 teaspoons (≈ 2 g / 0.07 oz)

Soy sauce – 2 tablespoons (30 ml / 1 fl oz)

Parsley – to taste (≈ 1–2 tablespoons chopped / 3–6 g)

Salt – to taste (≈ ¼–½ teaspoon)

Black pepper – to taste

Method

In a large pan, pour a little extra virgin olive oil, paprika and oregano and heat everything over low heat.

In the meantime, cut the tofu into cubes and, when the oil is hot, sauté it in a pan for 5 minutes with a pinch of salt.

Add the vegetables

Wash and cut the peppers into cubes and add them to the tofu, together with a sprinkling of pepper

Cook for about ten minutes.

Wash and quarter the cherry tomatoes and pour them into the pan as well.

Sauté everything for 2 minutes and finally add the bean sprouts and soy sauce.

Let it flavor for another couple of minutes over high heat and serve completing each dish with a sprinkling of fresh parsley.

Allergens

Oregano: reactivity in case of sensitivity to Lamiaceae (or Labiatae): thyme, sage, mint, rosemary, nepeta

Paprika: possible cross-reactivity in case of intolerance to spices

Pepper: possible cross-reactivity in case of intolerance to spices

Peppers: possible individual intolerance or cross-reactivity in case of allergy to grasses

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Soy: included among the allergens in EU Regulation 1169/2011, which can also generate cross-reaction in cases of allergy to Gramineae, Birch and Parietaria.

Tofu: soy-based product, included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Oregano: provides antioxidants and vitamin E favorable to the proper functioning of the immune system

Paprika: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Bell pepper: rich in vitamin C and carotenoids, antioxidant par excellence that fight free radicals and support the immune system, and mineral salts; also suitable for nephropathics, vitamins and antioxidants that act to protect the cardiovascular system. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Soy: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and against cardiovascular risk; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed whole, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

Sumac: a spice favorable to the proper functioning of the cardiovascular system, which lowers blood sugar and has a draining action, also promoting kidney function.

Tofu – useful for the functioning of the liver for the supply of probiotics

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Constipation

Not recommended in case of:

• Nausea – Vomiting
• Mucositis (inflammation and injury of the oral cavity)
• Dysphagia (problems chewing and swallowing)
• Diarrhea