Delicious and Light Vegan Strapatsada (Greek Style Scrambled “Eggs” with Tomatoes)
Ingredients
- 4 medium tomatoes
- 4 garlic cloves
- 1 medium long pepper red or green
- 1 block of tofu about 200g
- ½ tsp. turmeric optional
- 1 tsp. smoked paprika
- ½ tbsp. dry oregano or summer savory
- black pepper
- 1 ½ tbsp. olive oil
- kala namak salt
Instructions
- Make a slit on the top of the tomatoes so that you can grate them more easily. Grate the garlic and tomatoes on the box grater and cut the skins of the tomatoes into medium pieces with a knife. We use a grater instead of a blender because in addition to the tomato juice, we also want thick tomato pieces.
- Finely chop or coarsely chop the pepper according to your personal preferences.
- In a pan that has been slightly preheated on medium heat, add the tomatoes and the pepper.
- Break the tofu into smaller pieces with your fingers so that you create tofu crumbles of medium size. Mix with a spatula.
- Add the spices and aromatics, mix, and let cook for about 7 minutes or until you see that the tomatoes juice has been absorbed.Mix again and turn off the heat. Add the oil and kala namak.
- Serve with baked potatoes, toasted bread and salad