Piperade is a typical Basque dish prepared with onion, bell peppers and tomatoes, sautéd in a pan and seasoned with spices. It is extremely tasty and is often complemented with eggs.
Here, I have used an ice cream scoop to create soft tofu balls that resemble poached eggs. They give a nice silky texture to the dish and they cool fool anybody.
- 1 large white onion
- 2 red bell peppers
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons paprika
- Garlic salt and pepper, to taste
- Chili flakes, to taste
- 1 tablespoon dry parsley
- ½ brick soft tofu
- 4-5 tomatoes
- ½ cup tomato sauce
Peel and slice the onion into julienne. Peel and thinly slice the garlic. Rinse the tomatoes and quarter them. Rinse and deseed the peppers, and slice them into long strips. Transfer the onion and garlic to a large skillet, together with olive oil. Heat to low and let cook for 5-6 minutes until the onion softens. Add the paprika and chili flakes, then season with garlic salt and pepper to taste. Mix well and continue to cook for another 4-5 minutes.
Add the tomatoes to the skillet, and then the peppers. Add ¼ cup of water and cook over a medium heat until the peppers are soft. Add the tomato sauce and let cook for another 20 minutes over a low heat.
Add the parsley, stir well and turn the heat off. With an ice cream scoop, add four balls of soft tofu to the skillet. Gently press them to make them sink and sprinkle some more parsley on top. Set aside for 10-15 minutes before serving.
Serve with naan bread or toasted bread of your choice.