Ingredients
45ml extra-virgin olive oil
2g crushed Urfa chilies
1g diced oregano
1 onion, finely diced
3/4 cup finely diced shishito or Chinese green long peppers
Kosher salt and ground pepper
120g chopped, peeled ripe tomatoes
400g block soft silken tofu
Fresh parsley to garnish and bread for serving
Directions
In a medium nonstick or cast iron skillet, heat olive oil over low heat until warm. Add chilies, oregano, onion, and peppers.
Season with salt and generous amounts of black pepper.
Stir frequently, until soft, about 8 minutes. Add tomatoes and continue to cook until deepened in colour, about 5 minutes longer.
Add tofu and season with salt and pepper.
Cook, folding gently, until tofu is heated through and broken into large curds. Gently fold in reserved vegetable mixture.
Sprinkle with chopped parsley and serve with bread.
Enjoy !!
