2 blocks: divide into two serves and save one serve for breakfast the next day.
3 blocks: divide into 1.5 serves and save the other half serve for breakfast the next day.
4 blocks: eat the entire serve.
Ingredients
olive oil spray
1 small onion finely sliced or 2 stalks of spring onion greens if sensitive to onions.
1 large garlic clove, crushed (or skip if sensitive)
½ tsp turmeric
1 tsp ground cumin
½ tsp sweet smoked paprika
100g extra firm tofu (liquid drained, don't worry about squeezing from the tofu)
2 cups cherry tomatoes, halved
1/2 cup mixed canned beans, rinsed
½ small bunch parsley, chopped
Variations:
Add 1/2 tablespoon of nutrition yeast for a cheesy flavour.
Fresh chives are a great replacement for garlic if you need to avoid high fodmaps
Directions:
Heat a frying pan over a medium heat, spray with olive oil and gently fry the onion and garlic for 8 -10 mins or until golden brown.
Stir in the turmeric, cumin and paprika and cook for 1 min.
Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky.
Add to the pan and fry for 3 mins.
Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften.
Fold the parsley through the mixture and serve.