Salt & pepper to tasteI used 1 teaspoon salt & ½ teaspoon pepper
2teaspoonsdried herbssee recipe note
1/2teaspoondried chili flakesuse less if you prefer less heat
1teaspoonsugaroptional but helps to bring out the tomato flavour
1block of unpressed medium tofu cut into rounds (around 350g although this doesn't have to be exact)see recipe note
Indian Black Salt (Kala Namak)optional
Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).
Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.
Simmer over a medium heat for 5 minutes then add the tofu rounds.
Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.
Sprinkle the tofu with a little Indian Black Salt just before serving if you would like an eggy flavour.
Serve with toast, crusty bread or baguette to mop up the juice!
Mixed herbs are good. I used Herbs De Provence but Italian Seasoning, oregano or rosemary would all be fine - Just use what you have. Medium tofu is great for this recipe as once poached in the sauce it has a texture similar to poached egg white. I used a large block, cut it into ½ inch thick slices, then used a cookie cutter to cut the rounds. You don't have to make them round if you don't want to. It will taste the same no matter what the shape! Just keep the thickness to around ½ inch. Save your tofu off cuts to add to another meal. I used mine in a tofu scramble the next day. They keep in the freezer well if you won't be needing them for a while.