Ingredients

• 1 can of coconut cream
• 2 cups  water
• 1 medium onion chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1 medium carrot
• 1 small Italian zucchini
• 1 cup of broccoli in pieces
• 1 lb. firm tofu
• 1 small red bell pepper
• fresh basil leaves
• 1 teaspoon of turmeric powder
• Salt to taste

Preparation

1. In a deep pot or pan, place the olive oil together with the chopped onion and garlic and sautee.
2. Add the water and coconut cream,  bring to a boil.
3. Meanwhile, in a separate skillet brushed with a little oil, place the sliced tofu and seal on both sides until golden brown. Set aside.
4. In the pot with the liquid mixture, add the vegetables in the following order: first the carrots, then the broccoli, let them cook for 2 minutes.
5. Add the red pepper and the Italian squash, as well as the tofu cut into small pieces. Add the turmeric and salt to taste. Turn off the fire.
6. Serve immediately with rice by placing fresh basil leaves on top.