INGREDIENTS
- ⅓ cup red capsicum, diced
- ⅓ carrot, diced finely
- 1½ spring onions, chopped
- ⅓ clove garlic, minced
- ⅛ tsp. ground cumin
- pinch of ground turmeric
- 150g medium tofu, drained and crumbled
- ¼ tbsp. Passata Tomato Sauce
- 1 tsp. chopped basil
- 1 cup tomatoes, diced
- ½ avocado, diced
DIRECTIONS
Heat large non-stick frypan over medium heat and coat with cooking spray. Add capsicum and carrot, and cook 7 minutes, or until just tender.
Stir in spring onions, garlic, cumin, and turmeric, and cook 1 minute more.
Add tofu and Passata sauce, and cook 5 minutes, or until heated through and all liquid has cooked off.
Stir in basil, and serve with diced tomato and avocado.
Serves 2
Recipe from Malissa Corrie
