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Quick Persian tomato and “egg“
Ingredients
Utensils
knife, frying pan
Nutrition per serving
Step 1/2
- 1 red onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tbsp tomato paste
- knife
- frying pan
Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic for 5 minutes. Add the spices and tomato purée and fry briefly.
Step 2/2
- 650 g tomatoes
- 400 g silken tofu
- black salt (kala namak) (optional)
- 1 tbsp parsley (chopped)
- salt
- pepper
Wash the tomatoes, cut in half, remove the stalks and seeds and finely dice. Add the diced tomatoes to the pan and simmer the mixture for 10 minutes until it has thickened slightly. Spread the silken tofu over the tomatoes and simmer for a further 10 minutes. Season the tomato tofu "eggs" with salt, pepper and black salt to taste, and sprinkle with parsley.
Enjoy your meal!