Ingredients

· 1 tablespoon rapeseed oil

· 1 onion

· 1 garlic clove

· ½ teaspoon turmeric

· 1 teaspoon ground cumin

· ½ teaspoon smoked paprika

· 280 g firm tofu

· 100 g cherry tomatoes

· ½ bunch parsley

· Rye bread, to serve

Method

Heat the oil in a frying pan over a medium heat and gently fry the onion for 10 minutes or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for one minute. Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for three minutes. Raise the heat, and then tip in the tomatoes, cooking for about 5 minutes or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread, if you like.