Serves: 1
Prep: 5 mins
Cook: 15-20 mins


Nutrition per serving:

229 kcal
12g Fats
9g Carbs
21g Protein


   What you need :     

  • 1 tsp. coconut oil 

  • ½ onion, diced 

  • 1 ½ cup (180g) tofu, crumbled 

  • 1/3 tsp. turmeric 

  • 5 cherry tomatoes, halved 

  • 1 cup (250ml) vegetable stock 

  • fresh basil leaves, to garnish

  What do you need to do :     

  • Heat the coconut oil in a pan and cook the onion until soft, then add the crumbled tofu and turmeric, cook for a further 2 mins.

  • Pour in the vegetable stock and bring to a boil, reduce heat, and simmer until most liquid has evaporated and tofu has the consistency of scrambled eggs. 

  • Season with salt and pepper to taste. 

  • Finally, add in the tomatoes and cook for another 2-3 minutes. Serve with fresh basil leaves and freshly ground black pepper.