Spicy Tofu and Vegetables Sautéed with De Nigris Organic Balsamic Vinegar of Modena is a light and healthy dish that brings the heat and delights the palate. 



Ingredients for 4 People

  • For the tofu:​
  • 1 block (12 to 15 oz.) organic tofu​
  • 3 tbsp olive oil​
  • 2 chili peppers​
  • 3 tbsp De Nigris Organic Balsamic Vinegar​
  • Salt, to taste​
  • Mixed sesame seeds​
  • For the vegetables:​
  • ½ medium cauliflower​
  • 2 carrots ​
  • 2 zucchini​
  • 1 garlic clove​
  • Olive oil, to tatse​
  • Salt, to taste​
  • Black pepper, to taste​
  • 6 parsley leaves​
  • 3 tbsp peeled peanuts​
  • For the eggs:​
  • 2 medium fresh eggs​
  • Salt and Pepper, to taste

For the recipe

Wash the vegetablespeel the carrotsclean the zucchini and cut them into thin strips.

In a large pan add oil and garlic and sauté the vegetablesstir often and make sure to add a lid on the pan. Remove the garlicadd the chopped nuts and keep aside.

In the same pan, add oil, the chopped chili, add the tofu cubes and let it brownAdd De Nigris Organic Balsamic Vinegar of Modena, season with saltgarnish with sesame seeds and set aside.

Heat a small non-stick pan, pour the two beaten eggs and ‘scramble’. Season with salt and pepperthen add to the vegetables.

Place the vegetables in a plateadd the spicy tofu to each serving and serve with a sprinkling of fresh parsley and black pepper.