Tomato Tofu (Scrambled)
A super easy way to cook tofu, slow cooked with umami rich tomatoes
Ingredients
- 1 can tomato passata/polpa 400g/14oz
- 1 tbsp tomato paste
- 1 onion
- 250 g tofu 8 oz
- 1 pinch of turmeric
- 1/2 tsp black salt
- 1 tsp dry basil
- extra virgin olive oil to taste
- salt
Instructions
- Start by heating 1-2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the finely chopped onion with a pinch of salt and sauté it until soft and translucent, about 5-7 minutes. This step helps to build a rich, sweet base for the dish.extra virgin olive oil, 1 onion
- Once the onion is softened, stir in the tomato paste. Cooking the tomato paste for a minute or two helps to deepen the flavor and remove any raw bitterness. It also enhances the umami taste of the dish.1 tbsp tomato paste
- Take your block of tofu and break it up with your hands directly into the pan. You can crumble it into larger or smaller pieces depending on your texture preference. The tofu will absorb all the flavors from the tomatoes and spices as it cooks.250 g tofu
- Pour in the canned tomatoes, together with half the can of water. Use a spoon to break them up slightly if they’re whole. Then, add the turmeric, black salt and dry basil.1 can tomato passata/polpa, 1 pinch of turmeric, 1/2 tsp black salt, 1 tsp dry basil
- Allow everything to simmer gently over low heat for at least 25 minutes. This slow cooking process allows the flavors to meld together beautifully, making the tofu tender and flavorful. Stir occasionally to ensure even cooking and prevent sticking.
- Drizzle a little more olive oil on top for added richness. It's great with some bread!
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