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Ingredients
- 3 - 5 garlic cloves, to taste
- 120 g red onions, quartered
- 40 g olive oil
- 1 Tbsp sweet smoked paprika
- 1 tsp ground turmeric
- 1 pinch saffron threads (optional)
-
400
g smoked firm tofu, diced (1 cm)
or marinated tofu, diced (1 cm) - 250 g roasted red peppers, preserved, sliced (1 cm)
- 500 g cooked rice, leftover, broken up if in clumps or 2 x 250 g ready-cooked rice in pouches
- 50 g tomato purée
- 250 - 300 g boiling water (see tip)
- ¼ tsp dried chilli flakes
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 100 g frozen peas, defrosted
- fresh parsley leaves, roughly chopped, for garnishing
- 3 lemons, 30 g juice of 1 and 2 cut in wedges
- Nutrition
- per 1 portion
- Calories
- 1515 kJ / 362 kcal
- Protein
- 19 g
- Carbohydrates
- 34 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 1033 mg
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