Tofu veg bowl

Gather

• Oil of choice (I used coconut)
• 2-3 celery stalks finely chopped
• 2 medium carrots finely chopped
• 1/2 small onion finely chopped
• 3-4 garlic cloves cut in half lengthways
• 1 red chili whole
• 1 medium courgette finely chopped
• 6-8 chard stalks & leaves finely chopped
• 10-20 runner beans finely chopped
• Handful of fresh chickpeas, peas or beans
• 1 box firm tofu drained and cubed
• For the broth…
• Sprig of rosemary
• Stalk of basil leaves
• Sprig of fresh dill
• 1 lemongrass stalk
• 2 Chinese chives
• 1.5 litres water
• 2 tablespoons miso
• 1 teaspoon tamari
• Several drops of coconut aminos

Prepare

1. Melt the oil in a large deep pan then add the celery and cook for 2-3 minutes. Add the carrots, cook for 2 more minutes then add the onion, garlic and chili and continue to cook until the onion is translucent.
2. Add the courgette, chard, beans and chickpeas stirring each one in before adding the next. Cover and allow to cook through.
3. Put the veg to one side of the pan, add a bit more oil (in the space) then add the tofu in batches and cook until golden on all sides.
4. Gently mix the vegetables and tofu together, cover and turn off the heat.
5. For the broth: Put the rosemary, basil, dill, lemongrass and Chinese chives in a saucepan and pour the water on. Bring to the boil.
6. Reduce the heat and stir in the miso, tamari and coconut aminos. Taste test and adjust if necessary.
7. Enjoy!

Serve & Store

• Eat the veg and the tofu as they are, or ladle the broth over the top.
• Store the broth separate from the vegetables and tofu. Keep both refrigerated for up to 3 days.
• If not using the broth, add your favourite seasoning to the vegetables whilst cooking and/or marinate the tofu before cooking.