tomato + tofu scramble

Fast and easy and tastes like summer.

2 tablespoons olive oil
1 ½ cups chopped tomatoes
1 pound firm tofu, drained
3/4 cup corn (frozen is fine)
fresh chopped basil
salt

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.

Crumble the tofu with your fingers and add it to the pan along with the corn. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes.

Stir in some chopped fresh basil before serving and drizzle with a little more olive oil at the table if you like. Sprinkle with a finishing salt.