prep: 5 min
cook: 5 min
1 tsp extra virgin olive oil
¼ tsp ground turmeric
¼ tsp ground cumin
1 tsp finely grated fresh ginger
150g firm tofu, crumbled
75g grape or cherry tomatoes, halved
1 slice wholegrain bread, toasted
handful baby rocket leaves, to serve
1 Heat oil in a medium non-stick frying pan over medium heat. Cook spices and ginger, stirring, for 30 seconds or until fragrant. Add the tomatoes and cook, stirring, for 1 minute. Add tofu and cook, stirring, for 2-3 minutes or until warmed through and evenly coated in the spice mixture.
2 Serve tofu mixture on the toasted bread, topped with rocket leaves.