Easy
30 mins.
1 persons
125g tofu
90g butternut squash
1 dehydrated chili pepper
1⁄4 onion
1 clove of garlic
1 teaspoon Iswari Turmeric & Black Pepper
1 tablespoon almonds without skin
Olive oil
Salt
Chopped fresh coriander
1. In a non-stick frying pan, put a drizzle of olive oil, chili pepper, onion and chopped garlic.
2. When they start to brown, add the diced tofu, almonds and turmeric & black pepper.
3. Meanwhile, peel the squash and make spaghetti.
4. Put them in a pot of boiling water, add salt and cook for 3 minutes.
5. Drain and add to the tofu and almond stir-fry.
6. Finally, sprinkle with chopped coriander.
