A simple, warm dish of oven-softened tomatoes mixed with crumbled tofu and tahini — creamy, savory, and ready in minutes.

Yield: Serves 2–3 | Prep & Cook: 15 min | Total: 15 min

Ingredients

• 600 g (21 oz) tomatoes
• 150–200 g (5.3–7 oz) tofu
• 2.5 tsp salt, or to taste
• 3 tbsp tahini, or to taste

Instructions

1. Preheat the oven to 200 °C (400 °F) using the fan (convection) setting.
2. Slice the tomatoes and place them directly on a baking sheet (no parchment paper).
3. Bake for about 10 minutes, until the tomatoes are soft and lightly roasted.
4. Mash the tomatoes directly on the baking sheet with a fork or potato masher.
5. Transfer the mashed tomatoes to a saucepan. Crumble in the tofu, add salt and tahini, stir well, and bring to a gentle boil for 1–2 minutes.
6. Serve warm as a spread or side dish.

Tips & Variations

• Serve on toast, with steamed vegetables, or as a topping for baked potatoes.