This dish is a great breakfast or brunch dish for kapha body types, as it is warming and nourishing but light.
For kapha and pitta, tofu is a better protein than eggs and a great start to a busy day.
• 1 teaspoon ghee or vegetable oil
• 1 green chilli, pierced with the tip of a knife, (optional)
• 1/2 small onion, peeled and finely chopped
• 1/2 small garlic clove, peeled and chopped
• 1/2 medium tomato, chopped
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• freshly ground black pepper
• 100g firm tofu, chopped into small pieces
• small handful fresh coriander leaves, chopped
1 Heat the ghee or oil in a small non-stick frying pan. Add the chilli and onion and sauté until golden at the edges.
2 Add the garlic and cook for 30–40 seconds. Add the tomato, spices and seasoning and cook over a medium heat for 3–4 minutes or until the tomatoes have softened.
3 Add the tofu and a splash of warm water, then cook for 5 minutes, breaking up and squashing the pieces so the tofu resembles scrambled eggs (I use the back of my wooden spoon, but a potato masher would probably be quicker).
4 Sprinkle over the coriander and serve hot.
Recipe courtesy of Anjum Anand, extracted from Eat Right For Your Body Type. Photography by Lisa Linder © Quadrille