POMME D’AMOUR

PREP TIME
5 minutes

COOKING TIME
25 minutes

INGREDIENTS
400g tinned plum tomatoes
400g tinned chopped tomatoes
12 cherry tomatoes (cut in half)
2 medium sized Kumato (finely chopped)
4-6 cloves of garlic (the number depends on how garlicky you like your food)
½ tsp chilli flakes
¾ tsp ground sumac
½ tsp Himalayan pink salt
¾ tsp garlic pepper (or ordinary pepper if you are not a huge fan of garlic)
2 tsp Provençal herbs
Splash of avocado oil (or whatever your go to oil is)
1 block of medium or firm tofu (firm makes it easier for the tofu to retain the love heart shape)
Sprinkle of black sesame seeds
4 Pitta breads (or other breads like fresh crusty)
1 heart shaped cutter

NOTE: This recipe is for two people and can be surprisingly filling. The sweet and sour flavours of the sumac bring a fruity Middle Eastern taste to the herb and garlic Mediterranean inspired dish.

INSTRUCTIONS
1. Chop up the Kumato and garlic.
2. Fry the garlic in a splash of avocado oil until golden.
3. Add all the tomatoes, herbs, chilli flakes, sumac, salt and pepper and bring to the boil, this should take around five minutes.
4. Turn the heat down to a simmer.
5. Slice your block of tofu into four and using the cutter create four love hearts. Keep the remaining tofu for another dish such as scrambled tofu for breakfast or freeze it for another day.
6. Using a metal fish slice (or flipper) gently scoop the tofu love heart and
place in the pan of tomatoes. The tofu can fall apart so care is needed with this manoeuvre.
7. Once all four love hearts are in place let the tofu soak up the flavours of your tomatoes for 15-20 minutes.
8. Sprinkle the tofu with black sesame seeds.
9. To serve up this dish use a fish slice to remove the tofu from the pan and place it on a
side plate, using a ladle scoop the tomatoes into a bowl. Via the fish slice once more lay the tofu on top.

recipe by The Gibraltar Vegan
instagram.com/thegibraltarvegan