7 ounces silken tofu
4 spring onions
6 sundried tomatoes, rehydrated in water
1 teaspoon soy sauce
1. Chop the onions and sundried tomatoes. Saute the onions in a small pot and add the sundried tomatoes. After a few minutes add the tofu and scramble the tofu. Now bring to your taste with the soy sauce (I used only one tsp, but of course you can use more) and paprika powder. Put the lid on your pot and let this simmer for 10 minutes.
Source of recipe: I wanted to make a creamy tofu sauce for serving on pasta but in the way of making it I changed my mind and made something like a typical scramble. By making it in a pot, it keeps more of its juices.