Ingredients
2 TBS vegetable oil
1 cup onion, chopped
14 oz. package Organic Tofu EXTRA FIRM
1/4 cup coriander, finely chopped
1 cup diced tomato
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
Sliced bread and butter
Method
In a large pot, saute chopped onions in vegetable oil over medium heat.
- Open the tofu package and drain away the water. With a paring knife, cut the tofu into segments while still in the packaging.
- Once the onions turn clear, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.
- Stir the crumbly mixture with a wooden spoon. When there is little to no water boiling at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to dry or brown.
- When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and heat for one more minute.
- Toast two bread slices, whole wheat for better health. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while hot.
- Remaining tofu can be refrigerated for up to one week.
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