Score the top of the tomato in the shape of an "X" and place it in a pot or bowl. Pour over boiling water and blanch for 15-20 seconds. Peel the blanched tomato, cut into smaller pieces, and remove the green, hard parts from the center.

Drain the tofu from the brine and mash with a fork.

Peel and finely chop the onion. Heat the oil in a pan. After a moment, add the onion and fry for a few minutes, stirring occasionally.

Then add the tomato. Sauté for a few minutes until the tomato color becomes paler. Stir and break up the tomato pieces with a wooden spatula.

Transfer the mashed tofu to the pan and heat until slightly softened and evaporated.

At the end, season to taste with salt, turmeric, and curry. Mix well.

Transfer to a plate. ​​