Guest author: Mikki Mohanta
2 TBS olive oil
1 cup onion, chopped
14 oz. package Tofu (EXTRA FIRM)
1/4 cup coriander, finely chopped
1 cup diced tomato
1TSP chili flakes
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
6 Sliced whole wheat bread
1 TBS butter
In a large pot, sauté chopped onions in olive oil over medium heat.
Open the tofu package and drain away the water. With a sharp knife, cut the tofu into small segments. Once the onions turn translucent, 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 water left at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to get dry or brown.
When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and for one more minute.
Toast the bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while it’s hot. Any kind of hot chutney, sauce or fries can be served along with it.
Along with tofu cucumber, lettuce and tomato can also be used.
Replace the whole wheat bread with bagel or focaccia.
Tofu Crumbles mixture can be made in advance and refrigerated for up to one week.
Mikki's second entry for the WYF:Breakfast event