Greek-style tofu scramble with tomato, olives and oregano

Ingredients

For 1 serving

• Tofu160 g
• Tomatoes150 g
• Black olives6
• Red onion30 g
• Dried oregano1 pinch
• Turmeric1 pinch
• Extra virgin olive oil2 teaspoons
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: June – September

Method

1. Drain the tofu and pat it dry with kitchen paper; peel and chop the red onion; wash and dice the tomatoes; slice the black olives into rings.
2. Heat the oil in a frying pan over a medium heat and fry the onion for 3 minutes, until soft.
3. Add the tomatoes and cook for 5 minutes, until they soften and the sauce reduces a little.
4. Crumble the tofu into the pan with your hands, add the turmeric, salt and black pepper and cook for 4 minutes, stirring, until the tofu is hot and has soaked up the sauce.
5. Turn off the heat and stir in the olives and oregano; meanwhile toast the wholemeal bread and serve it alongside.