Super yummy
THERE’S EVERYTHING to love about this muchanticipated new book from one of New Zealand’s favourite bestselling home cooks, Chelsea Winter.
Sink your teeth into a massive selection of dishes that go way beyond what you’d expect from plant-based fare to deliver hearty, tasty, fussy-eater-approved satisfaction.
From Chelsea’s world-famous Lockdown Loaf and 10-second Aı¨oli to creamy pastas, curries, burgers and lasagnes; clever classic reboots like cookies, brownies and icecream; mouthwatering home baking and desserts and many more versatile staples, sides, sauces and snacks — there really is something for every occasion.
It’s all 100 per cent meat-free, eggfree and dairy-free with loads of gluten-free options and top tips to inspire every cook.
Here is a recipe from Supergood:
SCRAMBLED TOFU
Prep 10 minutes, Cook 10 minutes, Serves 2–3
Ingredients
1 x 300g block tofu (organic is best; I use Tonzu)
2 Tbsp grapeseed oil or unflavoured coconut oil (or use dairy-free spread)
1⁄2 cup very finely chopped onion
1⁄2 tsp ground turmeric
1⁄3 cup plant-based milk
2 tsp cashew butter (optional)
3⁄4 tsp salt
1⁄2 tsp finely ground black pepper
1⁄4 cup chopped fresh parsley and chives, plus extra to garnish squeeze of lemon juice pinch chilli flakes (optional) TO SERVE: freshly toasted bread sliced avocado or tomato (optional)
Method
Crumble the tofu up — not too finely, leave some chunkier bits in there. Set aside on a plate.
Heat the oil in a frying pan over a medium-low heat. Add the onion and cook, stirring, for about 7 minutes until softened. Add the turmeric and cook for another minute.
Add the tofu, milk, cashew butter (if using), salt and pepper, and cook for another few minutes until the liquid has almost evaporated. Taste and season with more salt and pepper if you think it needs it. Add the herbs and lemon juice and stir through.
Serve immediately on hot toast (a garnish of sliced avocado and/or tomato is nice) with the extra herbs scattered on top. If you have to leave your scrambled tofu sitting for a while, freshen it up with a little more milk before you serve it so that it isn’t dry.
TIP: I like drizzling a little Tabasco sauce on top to take the flavours up a level.