Instructions

• Prepare eggplants by cutting each of them into halves. Make small cuts in each half. Cut bell peppers into smaller pieces as well, in that case, it will be easier to process them later with a food processor.

• ​Place the vegetables on the baking sheet and roast them in the oven for 15 to 20 minutes at around 200 C

• ​While vegetables are roasting, make sure peel onion and garlic. Dice the onion into cubes. Leave the garlic cloves for later. You will need to mince them.

• ​Transfer the onion and garlic to the bowl and put them aside for now. Cut all the tomatoes into quarters.

• Once eggplants and paprika are roasted. Leave them to cool down. Scoop out the eggplants and process them for 15-20 seconds on high with the food processor. After that add paprika and process it all until it is minced.

• ​Take a bowl and add 50 ml of water. Put it on the low-medium heat. Add the onions, garlic, salt, chili, and paprika powder. Stir it for a couple of minutes. After that, add the tomatoes and put the lid on and leave it for 10 minutes to simmer.

• Heat the cooking pan (I am using wok pan) on high, add coconut oil. Add pepper and chili, saute for 5 min and then remove it from the pan to the plate. Add tofu and bake it for 5 minutes until light golden/brown. Add noodles and sauce, toss to combine.

• ​After that, add the eggplant and paprika mixture to the bowl as well. Let it simmer for the other 20 minutes.

• ​5 minutes before the end, add the slightly chopped herbs and give it a stir. Once all combined, leave it to simmer for the last 5 minutes. Leave to cool down for a few hours before eating it. For the best result leave it in the fridge overnight and then spreading on the toast.

• ​Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!