Created a low-carb vegi ajillo that goes well with beer.
- 1 pack Tofu
- 4 mushrooms
- 1 paprika
- 1 small head broccoli
- 2 dried red chilli
- 100 ml virgin olive oil
- 2 clove garlic
- 1 tspn salt
Cut tofu into 4 to 6 pieces
Wrap tofu with a paper towel for it to absorb water. Put an ajillo pan on top of the tofu for about an hour to drain well.
Dice the garlic.
Put the olive oil in a small pan with the garlic and red chili pepper. Heat it slowly on a low heat until the aroma transfers to the oil.
Cut vegetables into bite-size pieces.
Season the oil with salt and put the veggies in the pan.
After 3 min, put the tofu in the pan. Simmer for 5 min more.
Goes well with any kind of veggies like tomatoes, asparagus and carrots.
Be sure to use the left-over olive oil for a great peperoncino pasta!
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