From our friends at A Virtual Vegan
Silky, soft tofu rounds cooked gently in a fiery,
garlicky and chunky tomato sauce. Tofu in Purgatory is the perfect brunch dish!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 tablespoon olive oil (optional)
4 large cloves of garlic
1 796 ml can diced tomatoes
Salt & pepper to taste I used 1
teaspoon salt & ½ teaspoon pepper
2 teaspoons dried herbs see
1/2 teaspoon dried chili
flakes use less if you prefer less heat
1 teaspoon sugar optional but helps to bring out the
1 block of unpressed medium tofu cut into
rounds (around 350g although this doesn’t have to be exact)
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
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!