Serves 4. GF, NF
300g organic tofu
1 red onion
8 tomatoes on the vine
Handful of fresh basil
1 tsp oregano or mixed herbs
1 tsp turmeric
1 tsp black pepper
Heat the oven to 180 degrees Celsius.
Place the vine tomatoes on a baking tray, drizzle with olive oil, season and roast for 7-10 minutes until soft.
Crumble the tofu with your hands into small pieces into a mixing bowl. Add the turmeric, black pepper, herbs and mix well.
Dice the onion and fry in coconut oil until soft and translucent. Add the tofu and fry until the tofu is slightly crisp and golden brown, around 3-5 minutes in total.
Serve on rye bread with vine tomatoes and freshly torn basil.