Kiki’s scrambled tofu & Butternut squash and mixed bean stew

Got a couple of tasty and interesting recipes for you this week. One’s a re-imagining of a favourite of mine, and the other’s something to keep you warm until spring finally makes an appearance.

Kiki’s scrambled tofu

Those lovely ladies Tanya Barnard and Sarah Kramer have done such a great job of coming up with a scrambled tofu that it would be folly to try and better it, so here’s my version of their excellent recipe (to be found in How It All Vegan) which I came up with mainly because I didn’t have all the ingredients I needed to do it properly.

1 bunch of spring onions, chopped
2 cloves of garlic, crushed
1 tbsp olive oil
4 mushrooms, sliced
200g firm tofu, crumbled
1 tbsp sun-blush tomatoes, chopped
1/2 tsp turmeric
1 tbsp worcestershire sauce
1 tbsp Braggs

In a non-stick pan fry the spring onions on a medium heat until soft.

Add the mushrooms and garlic and fry until mushrooms are cooked, being sure not to burn the garlic. Add crumbled tofu, chopped tomatoes, turmeric, worcestershire sauce and Braggs, and stir thoroughly.

Let it sit until tofu has seared a little, then stir again. Cook through until most of the excess liquid has evaporated. Serve.

Butternut squash and mixed bean stew

1 onion, chopped
1 tbsp olive oil
2 cloves of garlic, crushed
1 tsp grated ginger
1/2 tsp cumin
1/2 tsp salt
1 tin of chopped tomatoes
1 tsp unrefined brown sugar
1 butternut squash, cubed
1 tin of mixed beans, rinsed
1/2 cup sweetcorn

In a large saucepan fry the onion on a medium high heat until softened. Add the garlic and ginger and fry for another minute or so.

Add the cumin, salt, tinned tomatoes, sugar and butternut squash, and mix thoroughly. Simmer for 15 minutes until squash is cooked.

Add the mixed beans and sweetcorn and simmer for another 5 minutes. Serve warm with a garnish of coriander.

Enjoy. 🙂

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