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Ingredients
1 pack Naked Tofoo, cubed
3 tbsp veg oil
3 red onions, sliced
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
130g padron peppers (roughly 8-10)
2 tbsp pesto
400g silky hummus
1 tsp smoked paprika
400g pickled red cabbage
Optional Toppings
Glug of red chilli oil
Roughly chopped parsley
Get started
- Whack up the heat on your oven to gas 6, 200°C, fan 180°C. Now to start with the caramelised onions!
- Add 1 tbsp of oil to a non-stick pan over a medium-high heat and add your onions. Stir for 5 mins until softened, add your sugar, balsamic and a large pinch of salt and fry for a further 5 mins until sticky.
- Pop you padron peppers on a lined baking tray and drizzle all over with a tbsp of oil and season generously with sea salt. Pop in the oven for 10 mins until they begin to blister.
- Meanwhile, in the same pan used for the onions, add 1 tbsp of olive oil over a medium heat and add your Naked Tofoo cubes. Give them a shimmy to coat in the oil, season and fry for 10 mins, stirring and flipping occasionally until golden.
- After around 8 mins add your pesto to the Tofoo and mix to coat for the final 2 mins. Remove your padron peppers from the oven- its assembly time!
- Add a generous dollop of hummus to each bowl and use the back of a spoon to smear across the bottom of the bowl. Sprinkle with paprika, top with your crispy pesto Tofoo, caramelised onions, padron peppers, pickled cabbage and finish with a drizzle of chilli oil and sprinkle of parsley for an added kick!
