Tofu with crushed tomatoes, olives and thyme

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


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?)