MAGAZINE - BE.ONE

Tofu Courgetti
serves 2
3 courgettes
300 grams Cherry tomatoes
Fresh coriander
1 fresh chilli
Cayenne pepper
Juice of 1 lemon
150grams firm Tofu (not silken)
Oil of choice for frying (I use coconut oil)
With your choice of spiralizer, make the courgetti. (I use a julienne peeler as it makes the courgettes a
lot thinner and more like spaghetti)
Set aside and start to prepare your tofu into small cubes (about 2cm squared)
In a pot add your cherry tomatoes (whole) sliced fresh chilli, a splash of water, your lemon juice and a
sprinkle of cayenne pepper (to your preference for heat) pop the lid on and fry on a low heat stirring
occasionally.
Once the tomatoes have softened nicely and the mix has become slightly saucy add your courgetti.
Pop the lid back on and keeping on low heat gently simmer for 5 minutes.
While it’s cooking get a stir fry pan with some hot coconut oil and stir fry the tofu on a fast heat with a
dash of cayenne for flavour frying for 5 minutes also stirring occasionally.
Once cooked add the courgetti to a bowl, toss the tofu on top and the fresh coriander and serve.
Be.one - 92 - Food