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 !!
Soft silken texture tofu with the added benefit of vegan DHA Omega-3.
DHA Omega-3 is essential for eye and brain health. It also helps to prevent risk of heart disease by lowering blood triglycerides and blood pressure.
We use plant-based DHA Omega-3 that is derived from seaweed. VEGAN FRIENDLY.
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Net weight: 300 grams
Ingredients: Soy beans (NON-GMO), GDL (E575), Filter Water, DHA-S30 (Omega-3).
Derived from Australian seaweed
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No preservatives, GMO or artificial colouring
Keep refrigerated (2-4 Celsius)
Best consumed within 3 days once opened
Pasteurised product