Tofu with crushed tomatoes, olives and thyme

Crumble the tofu. Mix in a bowl with the nutritional yeast and the salt.

Heat canola oil in a non-stick skillet and add the tofu pieces. Cook over medium heat for 8–12 minutes stirring, or until the pieces are well browned. Return in the bowl initial and set aside.

In the same skillet, mix all the ingredients to cook the roughly chopped tomatoes. Cook over medium-low heat for 15–20 minutes, or until the tomatoes are tender and juicy.

Transfer the tomatoes in a bowl to serving. Add the tofu, the olives, the thyme and the chives.

Season with pepper generously. Season with salt to the besoin.

Place the piece lemon and squeeze to sa convenance.

Serve on a lit pasta or squash spaghetti, or still with chips corn or crouton hot (and pourquoi pas au gratin ?)