Tofu, Black Bean and Spinach Stew with Tortilla

I made this on a whim, so didn't really use specific quantities... It was super hearty and delicious.

Serves 3

Ingredients:

• tablespoon of olive oil
• 1 block of firm tofu, cut into little cubes (about 1cm square)
• approx. 1 cub dry black beans, which you have soaked overnight in water
• 3 large cloves garlic
• 1 large onion
• 1 heaped teaspoon of powdered chipotle chilli
• 1 teaspoon paprika
• 1 teaspoon dried coriander seed powder
• half a teaspoon of cumin
• vege stock (fresh or cubes added to water)
• generous handful of spinach

To serve:

• wholemeal tortilla wraps (or lebanese bread or mountain bread)
• cumin
• olive oil
• goats cheese (or sour cream)
• parsley

1. In case you missed it above, black beans must be soaked overnight.

2. Chop garlic and onion and fry in olive oil til softened but not browned

3. Add spices and tofu cubes and fry a little longer

4. Rinse black beans in a sieve and add to pot. Cover with vege stock and bring to the boil.

5. Slow boil for several hours. I cooked mine about 3 hours on a slow boil. If you have a slow cooker you could use that. I don't so I just used a little pan. You will need to check it regularly and add water as it evaporates so it doesn't burn.

6. Just before eating, add spinach leaves and stir to wilt.

7. Rub olive oil into tortilla and dust with cumin, salt and pepper. Place under a hot grill and toast til browning. When you first pull them out they will be soft - you can fold or shape them and then they will harden in the pretty shape as they cool a little.

8. Serve soup with a dollop of goats cheese (or feta, or sour cream or nothing if you are vegan), chopped parsley and the tortilla.

Note: This would be delicious with mushrooms I think. Just a thought!

tofu, leek and mushroom bake

Last night I had dinner at Yulli's a new(ish) vegetarian place on Crown St. The food was ok, not amazing, but filling and varied and tasy and most importantly, we were able to have an entire vegan meal for my brother's phd celebrations.

Anyway we had some mushroom, leek and ginger dumplings and they were good, but over-gingered. So tonight I decided to make something similar (as bake not dumplings as am tired after work).

and so here it is. it is neither exact nor measured as it is a thrown together dinner. and it is one of those chuck-in-what's-in-the-cupboard-and-see-wholefood type deals.

Ingredients:
1 onion
2 cloves garlic
a nob of ginger (about the size of two thumbs)
good splash of soy
dessert spoon of kecap manis
spices (i used about half a teaspoon of mild curry powder, cumin, paprika)
1 leek
about 12 mushrooms (button or swiss brown or field...)
cauliflower and/or broccoli (optional - I used cos I had some in the fridge, any veges would be fine)
250g soft tofu
a cup of breadcrumbs (i make my own with leftover bread)
sesame seeds
1 egg (optional. dish is vegan without the egg)

1. Fry the onion, ginger, garlic and leek in sesame or peanut oil (vegetable oil if you must)
2. Add mushrooms and other vegetables if using as well as sauces and spices
3. Stir fry for a while and crumble in tofu, stirring to combine flavours and cook a bit. You could eat it at this point as scramble tofu, but I wanted something different.
4. Oil a casserole dish and add vegetables
5. Mix bread crumbs with salt and a pinch of each of the spices and top the casserole with crumbs.
6. (optional) Whisk the egg and drizzle over.
7. Sprinkle over sesame seeds.
8. Bake until browned and crispy. Eat!


GF: to make gluten-free use gluten-free bread or skip the bread and use lots of sesame seeds. If you want carbs in there, mix through cooked brown rice or quinoa. Yum!

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