Finely chop the onion and garlic and sauté in a tablespoon of olive oil over medium heat until translucent.
Wash the tomato, remove the stalk and the inside, cut into small pieces.
Cut the tofu into small cubes and add everything and to the onion and garlic in the pan and fry for 3 minutes more.
Then add the tomato paste and fry for another 3 minutes, stirring constantly. Then remove from heat and let cool. Transfer the cooled mixture to a high mixing bowl, add 2 tablespoons of olive oil and the vinegar and puree with a hand blender. Season to taste with pepper and salt, sprinkle the basil on top as a decoration.
Tip:
Unfortunately, the paste is not suitable for freezing, otherwise the mass becomes very watery.
