The Most Versatile Tofu Recipe in the World
1 medium potato
1 small/medium onion
1 garlic clove
5 cauliflower florets
4 stems or florets of broccoli
vegan chicken flavor seasoning (optional)
1/2 block firm tofu
1 small jar of any vegan cooking sauce or a small batch of home-made vegan sauce*
* This can be any sauce - a curry sauce such as masala or a Chinese-dish sauce such as sweet and sour! Any sauce works fine, as long as its not concentrate!
Peel the potato and cut into small cubes. Wash the cauliflower and broccoli and cut into smaller pieces.
Bring a pan of water to the boil, and throw in the potato. Cook for about 5 minutes and then add the rest of the vegetables. Boil until all vegetables are tender, with a slight bite (time of cooking will vary, but make sure the potato is in small pieces as it takes longer to cook.
Meanwhile, in a large frying pan, heat some olive oil- enough to fry the tofu and onions in. Go easy with it though, or you will have to drain excess oil before adding the sauce.
Drain any excess water from the tofu and cut into cubes. When the oil is hot, add the tofu. If you want the tofu to have a slight chickeny taste, sprinkle lightly with the seasoning whilst you fry. Stir fry until a light golden brown.
Add the onions and garlic.
When the vegetables are cooked, drain and put to one side.
Once the onions have lightly browned, add some of the sauce and stir well. Add the vegetables and mix well. Add more sauce- enough to cover the vegetables and tofu without drowning it. Stir occasionally until heated through.
Serve with rice.
This recipe/serving suggestion can be adapted in so many ways... organic veg, frozen or fresh veg, any flavor sauce. You can replace cauliflower or broccoli with maybe peas or carrots or replace potatoes with sweet potatoes (adjust boiling time as necessary).
Its so quick and easy you can have lots of fun with it :-)