Spiced tofu with olives and lemon

Ingredients

for 4 servings

• extra virgin olive oil 45 g
• fresh garlic 1 clove unpeeled
• plain firm tofu 400 g in medium dice
• soy sauce 30 g
• cumin 2 pinches deseeded
• black pepper 2 pinches ground
• ground turmeric 1 teaspoon ground
• fine salt 1 Liffo spoon
• smoked paprika 0.5 teaspoons ground
• yellow onions 100 g sliced
• cinnamon 1 teaspoon ground
• saffron 1 sachet
• pitted green olives 50 g whole
• lemons 4 slices halved

Allergens: soy

Setting up Liffo

Container 1

In the first container put 30 g of extra virgin olive oil and 1 clove of fresh garlic, unpeeled.

Container 2

In the second container put 7.5 g of extra virgin olive oil and 340 g of plain firm tofu, in medium dice.

Container 3

In the third container put 7.5 g of extra virgin olive oil, 60 g of plain firm tofu, in medium dice, 30 g of soy sauce, 2 pinches of cumin, deseeded, 2 pinches of black pepper, ground, 1 teaspoon of ground turmeric, ground, 1 Liffo spoon of fine salt and 0.5 teaspoons of smoked paprika, ground.

Container 4

In the fourth container put 100 g of yellow onions, sliced, 1 teaspoon of cinnamon, ground and 1 sachet of saffron.

Container 5

In the fifth container put 50 g of pitted green olives, whole and 4 slices of lemons, halved.

• Select when the recipe should be ready

Liffo needs 27 minutes of cooking for this dish.