Spanish Style Tofu and Potatoes

Spanish Style Tofu and Potatoes 

This is a basic and great dish that is ideal for the finish of summer when every one of your tomatoes are ready.

Serves 6 to 8

- 2.5 lbs potatoes, cut into lumps

- 1 vast Spanish onion, split and cut

- 4 garlic cloves, minced

- pizzazz and juice of one lemon

- 1 pkg tofu, diced

- 6 mugs tomato wedges

- 2-4 tbsp olive oil

- 1.5 tbsp smoked paprika

- salt and pepper to taste

- cleaved parsley (discretionary)

Preheat stove to 400 degrees

  1. Join all fixings (with the exception of parsley) in a substantial bowl and hurl to coat. Exchange to an extensive preparing dish with sides.
  2. Heat for around 60 minutes, blending consistently after the initial twenty minutes, until the point that potatoes are delicate. Trimming with cleaved parsley, if wanted.

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