Tofu alla pizzaiola with oregano and capers

Ingredients

For 1 serving

• Tofu180 g
• Canned peeled tomatoes200 g
• Capers8 g
• Dried oregano1 teaspoon
• Garlic1 clove
• Whole wheat bread40 g
• Extra virgin olive oil2 teaspoons
• Basil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Drain the tofu, pat it well dry with kitchen paper and cut it into slices about 1.5 cm thick; crush and peel the garlic clove; rinse the capers.
2. Heat the oil in a wide frying pan over medium-high heat and brown the tofu slices for 2 minutes per side, until golden.
3. Lower the heat, add the garlic, the peeled tomatoes crushed with a fork, the capers and the oregano; season with salt and pepper.
4. Cover and cook over low heat for 15 minutes, turning the slices halfway, until the sauce has thickened and the tofu has absorbed the flavour; remove the garlic.
5. Meanwhile toast the wholemeal bread. Off the heat finish with torn basil and serve with the bread to mop up the sauce.