It's not much to look at but this is a nutritious and nourishing meal full of rich flavours - and if you're not a tofu fan, simply substitute for the meat of your choice. Use vegetables to suit your tastes, but it does go really well with mushrooms. This is an easy and flexible recipe; I've also made it in a casserole pot put in a low oven in the morning before work, and in a pressure cooker when pressed for time.
Ingredients 2 tbspns olive oil
1 block firm tofu chopped into cubes
1 onion chopped roughly
1 small red capsicum chopped
2-3 garlic cloves chopped or minced
1 inch knob fresh ginger chopped finely
1 green or red chilli chopped
2 tspn dried oregano
1 x 400gm can chopped tomatoes
1 tin of water
1 tbspn tamari or soy sauce
1 vegetable stock cube
4 cups of chopped vegetables
1 cup of chopped parsley
Salt and pepper to season
Heat the oil in a large pot and saute the onion and capsicum until soft.
Add the ginger, garlic, chilli and oregano and fry gently for two minutes.
Add the tomatoes then fill the empty can with water and add to pot along with the tamari and stockcube, then season well with salt and pepper.
Bring slowly to the boil then add the tofu and vegetables and stir through.
Pop the lid on, reduce the heat to a low simmer and leave for 20-30 minutes, stirring occasionally.
Add the parsley and stir through just before serving.
I serve with brown rice and fresh, crusty buttered bread but use whatever rice you prefer.