First get a medium nonstick saucepan and in it put your olive oil, basil, turmeric, black pepper and garlic butter. Place your lid on top and place aside.
Get your courgette, carrot, tomatoes and tofu on the chopping board. Peel your courgette then dice into small cubes. Peel your carrot then dice into small cubes. Get your tofu and dice into small cubes then get your tomatoes and slice length ways down the middle. Optional: if you want to, you can remove the skins from the tomatoes.
Get your saucepan with the oil in and put on a medium heat to heat the oil. When its hot add the tofu and stir in well until all the oil is well mixed into it. Next add in the carrot, courgette and tomatoes, stir in well and place your lid on top for a few minute till the veg has sweated (sautéed) a bit.
Boil the kettle. Give the saucepan another stir and put in the tomato purée. Next put the boiling water from the kettle into the saucepan until it just covers the ingredients and stir in well until the tomato purée is well mixed in. Place lid on top and leave to simmer gently on a low heat for half an hour or until the carrot is cooked, stirring occasionally.
When the carrots are cooked and you have a lovely thick sauce you are ready to serve. My recommendation is to serve it with pasta. You can also serve it with basmati rice or on top a jacket potato. Bon appetit!