### TranslatedIngredients: 250 grams Tofu,100 grams Spinach - torn,1 Red Bell pepper (Capsicum) - sliced,1 Onion - finely chopped,4 cloves Garlic - finely chopped,2 cup Homemade tomato puree,2 tablespoon Mixed Herbs (Dried),2 tablespoon Extra Virgin Olive Oil,1/2 teaspoon Cayenne Pepper,1/2 teaspoon Black pepper powder,1/2 cup Water,1 teaspoon Corn flour,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Herbed Tofu & Spinach In Tomato Basil Sauce first remove the tofu from the cover and keep it in between paper towels to remove any excess water. Next heat oil in a skillet, once oil is hot add onions and saute till the onions turn translucent. Then add garlic and saute for a minute. Add the tomato puree and saute.Cook covered on low heat till the tomatoes are cooked completely and becomes a thick paste. All the raw smell of the tomatoes should go away. This will take about 15 minutes. Stir in between to make sure that the tomatoes do not stick to the bottom of the pan.After the tomatoes are cooked add one tablespoon of mixed herbs and the capsicum. Saute for a minute. Next add the torn up spinach pieces and saute. Add 1/2 cup of water and season with salt and pepper. Cook covered for 5 more minutes and turn off gas.Now remove the tofu from the paper towels and place on a plate.Sprinkle cornflour and mixed herbs on both the sides of the tofu.Heat a pan and add some oil. Pan fry tofu till it turns golden brown on the outside.Place the tomato, capsicum, spinach sauce on a serving plate and then place the herbed seared tofu on the top and the Herbed Tofu & Spinach In Tomato Basil Sauce is ready to be served Serve Herbed Tofu & Spinach In Tomato Basil Sauce with Cream Of Mushroom & Spring Onion Soup , Creamy Polenta and No-Bake Strawberry Cream Cheese Dessert for a lovely weeknight dinner.
