Ingredients

Instructions

  1. Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
  2. Sauté onion and garlic in olive oil.
  3. Add aminos, tomato paste and spices to pan. Stir well.
  4. Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
  5. Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.