Soy bećarac, Serbian pepper and tomato skillet

Ingredients

• 300 g of bell pepper
• 250 g of onion
• 3 tablespoons of oil
• 2 tablespoons of vegetable seasoning (such as Vegeta)
• 2 tablespoons of paprika
• 100 g of soy protein chunks
• 400 ml of water
• 200 g of tomatoes
• 150 ml of tomato juice

Sauté the finely chopped onion in the oil until it turns golden brown, then add the diced bell peppers.

Once softened, sprinkle with a spoonful of vegetable seasoning and paprika.

Cook the tofu pieces in water with the remaining seasonings, then drain them thoroughly.

Add them to the pan with the chopped and peeled tomatoes.

Mix everything together, pour in the tomato juice, and cook until the excess liquid has evaporated.