Ingredients

• coconut oil - 1 tsp.
• onion - ½ (diced)
• tofu - 1 ½ cup (180g) (crumbled)
• turmeric - ⅓ tsp.
• cherry tomatoes - 5 (halved)
• vegetable stock - 1 cup (250ml)
• fresh basil leaves - to garnish

Preparation Instructions

1. 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 minutes.

2. 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.

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