6 peppers of different colours, sliced
2 garlic cloves chopped
4 tblspns olive oil
5 tblspns apple cider vinegar
100 gr tomato paste
1 tblspn tamari
1 tblspn clear honey
1 tspn ground black pepper
1 tspn dried oregano
1 pkt of tofu, cut into thin strips
handful fresh basil leaves chopped
Gently combine all the ingredients and place on a roasting dish. Bake for 45-50 mins at 200c until salad is starting to crisp and brown in places.
When I don’t have 50 mins to spare I use the same ingredients and cook them in a pot on the stove. Equally delicious.
Serve with mixed salad leaves and add extra vinegar and basil to finish.
Yummy served with rice too (basmati or brown rice).