125g tofu 

90g butternut squash 

1 dehydrated chili pepper 

1⁄4 onion 

1 clove of garlic 

1 teaspoon Iswari Turmeric & Black Pepper  Add to CartAdd

1 tablespoon almonds without skin 

Olive oil 

Salt 

Chopped fresh coriander

1. In a non-stick frying pan, put a drizzle of olive oil, chili pepper, onion and chopped garlic.

2. When they start to brown, add the diced tofu, almonds and turmeric & black pepper. 

3. Meanwhile, peel the squash and make spaghetti. 

4. Put them in a pot of boiling water, add salt and cook for 3 minutes. 

5. Drain and add to the tofu and almond stir-fry. 

6. Finally, sprinkle with chopped coriander.