- cubed eggplant
- sliced mushrooms
- pieces of town kale
- orange bell pepper
- salt and pepper to taste
- turmeric to taste – about 1-2 teaspoons
Heat oil in a suattee pan on medium. Add veggies and cook until semi-soft (about 3 minutes) Add tofu, salt, pepper and turmeric. Cook until tofu is hot and veggies soft.
Serve with sprouted toast. Serves 1-2