Methods

1. Heat up a teaspoon of coconut oil in a large pan. Add the minced garlic, chilli flakes and smoked paprika. Cook the garlic on a medium heat for few minutes, stirring constantly to prevent from burning. Add in the drained and rinsed mixed beans, chopped tomatoes, tomato puree, salt & pepper, coconut sugar and thyme. Stir everything well together. Turn the heat down to a gentle simmer and cook the beans for at least 45 minutes, giving it a stir from time to time.

2. When the chilli has finished to cook sprinkle with fresh chopped basil.

3. Store any leftovers in an airtight container in the fridge for few days.

4. Preheat the oven at 150 degrees Celsius. Slice the cherry tomatoes in half or if you have them attached to the vine leave them as they are. Place them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Bake the tomatoes for about 30 minutes.

5. Once the tomatoes are halfway through the cooking time start making the tofu scramble. In a frying pan add a glug of water or olive oil. Crush the garlic cloves and add them to the pan. Cook the garlic on a low heat for a couple of minutes. With your hands crumble the tofu and add it to the pan. Give it a good stir and add a sprinkle of smoked paprika, salt & pepper and the turmeric powder. Cook the tofu giving it a stir from time to time for about 7-10 minutes.

6. To cook the greens you can either add them to the pan with the tofu for a couple of minutes until they start to wilt or if you prefer you can just cook them in a separate pan with a splash of water.

7. Once the tomatoes are cooked remove them from the oven and separate them in 2 plates. Add the tofu scramble. Slice the avocado in half and add it to the plates. Serve with the Food Doctor pitta bread.