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Tofu in Purgatory [Vegan]
Spice up your morning with this cozy, super-yum, breakfast, brunch or even dinner dish that is made in one pan, from scratch, in about 20 minutes. Traditionally it’s made with eggs, but I use medium-firm tofu, which when simmered up in the fiery, garlicky, chunky tomato sauce, becomes silky-soft like... Read More
Ingredients You Need for Tofu in Purgatory [Vegan]
How to Prepare Tofu in Purgatory [Vegan]
- In a skillet, heat the olive oil or water over medium heat; then cook the garlic for 1 to 2 minutes, or until just starting to turn a little golden.
- Add the tomatoes, red pepper flakes, herbs and sugar (if using). Season with salt and pepper to taste—then simmer over medium heat while you prepare the tofu.
- Drain the tofu and cut it into 4 evenly sized pieces. First, cut horizontally through the middle to make 2 long pieces, and then cut each of those pieces in half to make 4 squares. If you want to be fancy and have round pieces of tofu like “eggs,” use a cookie cutter to cut 4 rounds and save the scraps for another recipe, such as tofu scramble!
- Gently place the 4 pieces of tofu in the simmering sauce, lower the heat to medium-low and simmer for 15 minutes, or until the sauce is thickening up a little and the tofu is soft and heated through.
- Sprinkle each piece of tofu with a little kala namak (if using) just before serving, if you want it to have an “eggy” flavor.
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