Cut an “X” on top of the tomato and place it in a pot or bowl. Pour boiling water over it and blanch for 15-20 seconds.

Peel the blanched tomato, cut into smaller pieces, and remove the green, hard parts from the center.

Place the drained tofu in a bowl and mash with a fork. Sprinkle with lemon juice. Mix.

Add the chopped tomato and olive oil. Season with salt and pepper to taste. Mix thoroughly.

Transfer to a convenient container.