For 3 persons
- 1 finely chopped onion
- 10 pieces of shredded sun-dried tomatoes
- 200 ml of coconut milk
- 200-250 ml water
- 100g diced tofu
- 50 g sliced spinach leaves
- ½-1 teaspoon coarse sea salt (less if the tomatoes are very salty, you will have to add a little first and try)
- 1 tsp pink peppercorns
- 1 teaspoon basil (optional)
Fry the onion in a little oil. Add the remaining ingredients and cook for ten to fifteen minutes on low heat. Serve with spelt (dinkel) spaghetti.