This is a quick, any-time-of-day recipe!
5-7 sage leaves
(or 1tbsp dried sage)
1 butternut squash, peeled, deseeded and chopped (keep skin and seeds)
Extra virgin olive oil
2 garlic cloves, peeled
1 onion, quartered
1 tsp paprika
200ml coconut milk (any other plant-based alternative will do)
500g pasta (pappardelle is recommended)
Salt and pepper
2-4 slices of bread, toasted.
Line a sieve with kitchen paper or a clean cloth, carefully place the tofu in the sieve and allow to drain over a bowl for at least 10 minutes.
Heat the oil in a non-stick frying pan and, when hot, add the ground cumin seeds. Stir fry for a minute until the smell rises, then add the onion. Fry for 8 minutes until soft, sweet and browning, and add the chilli, garlic and ginger. Fry for 2 minutes, then add the tomato, coriander, turmeric and salt.
Take the tofu and crush it between your fingers into the pan (or mash it in the pan with a potato masher). Cook for a few more minutes, until the tofu is piping hot and well mixed with the other ingredients, then serve immediately on toast, drizzled with oil if you wish.