120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.