Enjoying my Thai Basil harvest ... in the simplest, yet tasty Vegan or Vegetarian Dish ...

Like always, I had a bountiful harvest of Thai Basil ( Ocimum basilicum ), among others from my backyard.

So I decided to cook something for myself with it. 

I am especially lazy when it comes to cooking. I am not the type of person who is willing to spend a lot of effort and time in the kitchen for that split-second of food enjoyment. I would rather settle for moderately tasted foods if that require much less effort and time to cook or prepare. 

Thus, this simple, yet quite tasty Vegan or Vegetarian Dish, which I had specially created or cooked for my lunch yesterday - using my Thai Basil harvest as the flavour enhancer.

Here is the RECIPE ( Beancurd  in Tomato Soup )  ( one person's portion ), should anyone be interested to try :

Ingredients:

1 big tomato ( skin removed and cut into smaller parts ), 1 whole fried or non-fried beancurd ( tofu ), some fresh basil leaves ( cleaned ) ( not too much - just enough to flavour ), filtered water,  salt ( to taste ), 1 teaspoon of vegetable oil.

Method:

1) Put the cut tomato parts into a small cooking pot. 

2) Add in oil and salt. 

3) Pour in the filtered water ( about thrice the volume of the tomato. ).

4) Place the cooking pot over the stove and let it cook under low heat.

5) When the water has come to a boil, use a spoon to crush some of the cut tomato parts so that the soup would thicken a little.

6) Let it cook for a while more.

7) Throw in the beancurd and the Thai Basil leaves.

8) Boil for another 2 to 3 minutes until set.

9) Remove from the stove.

10) Serve in a white porcelain bowl ( for a more appetizing look ).

11) Finally, the dish is ready to be enjoyed with a bowl of noodles or rice. 

YUM YUM! Happy trying if you would! 😀