Recipe Scrambled Tomatoes and Tofu

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This recipe comes from Veganistan by Sally Butcher, with a little modification.

There is loads of flexibility in this recipe. You can use fresh or tinned tomatoes, with or without tomato concentrate, or even add semi dried tomatoes as I did. With the chillies, you can use fresh or frozen, pureed, chopped, sliced, dried or ground. Just add add much heat add you want and if you don't want chilli heat, use paprika or omit instead.

I served this on a toasted brioche bun along with fried mushrooms and onions, asparagus and broccoli.

Ingredients - serves 2 as a main meal.
1 tbsp sunflower oil
½ packet regular tofu
1 packet silken tofu
1 tbsp dried garlic granules (or fresh if you prefer)
1 - 2 tbsp tomato concentrate
4 larger tomatoes
1 - 2 tsp Gochujang paste or fresh copied chillies
Flatbread to serve

Method

1. Heat the oil In a frying pan to hot, add the tofu (both) and fry until the mixture starts to dry out and brown. Stir regularly.
2. Add the garlic and whatever you are using for chilli heat (in my case Gochujang because it is open), along with the tomatoes and concentrate. Stir and cook until the chillies and the tomatoes are cooked. Season as/if needed.
3. Serve over flatbread.