You say tomato, papa said duh-may-duh. One of his favorite combinations was something he called “duh-may-duhz ‘n eggs”. Pretty much scrambled eggs with garden fresh tomatoes. Served cold, as a sandwich or with toast acting as the shovel.
Here is my veganization:
-choo-cha(d) aka stirring spoon
-medium mixing bowl
-5 medium seeded tomatoes, chopped in 1/2″ pieces
-1 lb of extra firm tofu, squeezed of excess liquid and crumbled finely
-2 shakes of turmeric (or 2 tsp saffron “tea” – for color, not flavor)
-2 pinches sea salt
-6 twists of fresh ground whole black pepper
-1 splash white balsamic vinegar (for flavor, not color)
-2 shakes garlic powder
-3 sprigs of chopped parsley (plus two for garnish)
In a medium mixing bowl crumble tofu by hand and sprinkle with turmeric. Season with 1 pinch of salt, pepper and garlic powder. Stir.
Bring medium pot up to medium heat and add chopped tomatoes (no oil). Allow them to simmer for about 5-7 minutes or until they start to break down.
Add tofu “egg” mixture to pot and stir. Season with an additional pinch of salt and a splash of white balsamic vinegar.
Return back to the mixing bowl and allow to cool. Strain out excess liquid by pressing mixture against side of bowl with coo-cha(d) over sink drain. Mix in chopped parsley.
Cover in Saran Wrap and allow to chill through for a few hours – overnight would be ideal.
Garnish with fresh parsley and sliced tomato and serve alongside toast points and roasted garden vegetables. Nooch and hot sauce optional.
Yields approximately 3 hearty portions.