By: La vie dans mon assiette
In collaboration with Unisoya
What you need
Ingredients (2 servings)
¼ 454 g Unisoya soft tofu
1 tablespoon nutritional yeast flakes
1 pinch of salt
1 tablespoon of canola oil
For the crushed tomatoes:
2 cups cherry tomatoes
2 tablespoons olive oil
1 teaspoon salted herbs
2 sprigs thyme
2 cloves garlic
1 teaspoon maple syrup
1 pinch of chili flakes
Freshly ground pepper
About 12 assorted olives
2 sprigs of thyme
Chive
Half a lemon
The instructions
Crumble the tofu. Mix it in a bowl with the nutritional yeast and salt.
Heat the canola oil in a non-stick pan and add the pieces of tofu. Cook over medium heat, stirring constantly, 8 to 12 minutes, or until the pieces are well grilled. Return to the original bowl and set aside.
In the same pan, combine all the ingredients to make the crushed tomatoes. Cook over medium-low heat for 15 to 20 minutes, or until the tomatoes are tender and juicy.
Transfer the tomatoes to a serving bowl. Add the tofu, olives, thyme
and chives.
Pepper generously. Salt to taste.
Squeeze the lemon as much as desired.
Serve on a bed of pasta or spaghetti squash, or with corn chips or hot croutons (and why not au gratin?)
Enjoy!