Turmeric tofu bhurji with tomato and coriander

Ingredients

For 1 serving

• Tofu150 g
• Tomatoes75 g
• Onion20 g
• Turmeric1.5 pinches
• Cumin1.5 pinches
• Sunflower oil1.5 teaspoons
• Cilantro3 g
• Saltto taste

Contains: soy,

Method

1. Drain the tofu and pat it dry with kitchen paper; peel and finely chop the onion; wash and chop the tomato; chop the fresh coriander.
2. Heat the sunflower oil in a frying pan over medium heat, add the onion and cumin and fry for 2 minutes, stirring, until the onion is translucent.
3. Add the tomato and turmeric and cook for 2 minutes until the tomato softens.
4. Crumble the tofu by hand straight into the pan and cook for 4 minutes over medium heat, stirring, until hot, evenly yellow and it has soaked up the juices.
5. Season with salt, turn off the heat and finish with the coriander.