Fried tofu with colorful vegetables

Ingredients:

• 1 tsp ghee/coconut oil

• ½ onion

• ½ fennel bulb

• ½ carrot

• ½ courgette

• 1 tsp curry spice

• ½ tsp vegetable stock (link to homemade vegetable stock!)

• 1 dash of coconut milk

• Rock salt

• Pepper

Fried tofu:

• 1 tsp ghee

• Tofu natural

• 1 dash of soy sauce

Salad:

• Endive leaves

• 1 tsp olive oil

• 1 tbsp vinegar or lemon juice

• salt and pepper

Preparation:

Melt the ghee in the pan, fry the onion, stir in the curry powder, add the diced carrots and fennel and deglaze with a little water. Add the vegetable stock. After 5 minutes, add the sliced ​​zucchini and simmer for another 5 minutes. Finally, season with coconut milk, salt and pepper.

Wash the endive leaves, cut into strips and season with olive oil, vinegar/lemon juice, salt and pepper.

Melt ghee in a pan and fry the diced tofu until crispy. When the tofu has taken on some color on both sides, deglaze with a dash of soy sauce.

Dosha tip: Tofu and raw vegetables/salad are among the foods that are difficult to digest; they are well suited for Pitta types with a strong digestive fire.