Originally from the Book of Tofu but changed over the years. Different every time, depending on what you have available. Here’s a basic framework – adjust as you like!
100-125g firm tofu
2 handfuls of mixed chopped veg
1/2 teaspoon turmeric
2 teaspoons of peanut or sunflower seed butter or tahini
Oil and water to cook
- Start by heating some oil in a frying pan – ideally one with a lid – and sauté a choice of veg: e.g. onion, garlic, celery, carrot, firm red or white cabbage, mushrooms, celeriac, till coloured and starting to soften. Add in at least a teaspoonful of turmeric and mix well. Salt, pepper, a dash of cayenne pepper, other favourite flavourings can go in now.
- Prepare your firm tofu by mashing in a bowl with a fork. Add into the veg mix and keep it all moving.
- Now mix your nut or seed butter with a little water and add into the mixture. Stir in well. Add water almost to cover the mixture, turn down the heat and put on the lid to cook at a gentle simmer for around 10 minutes. Check to see if it’s got too dry. You’re aiming for a moist but not watery mixture, a bit like scrambled eggs.
- When you think it’s nearly ready, prepare some toast if that’s the plan, or eat with potatoes or some kind of grain.
Variations: endless possibilities!
You can scatter on roasted nuts or seeds, use up cooked leftovers, which you would add in with the tofu, or near the end of cooking add in a handful of chopped greens e.g. rocket, cress, coriander, to wilt in and add colour, flavour and goodness. Equally a few frozen peas or French beans are good and just need cooking long enough to thaw and soften up a little, say 5 minutes.