Tofu, tomato, mushroom and spring onion scramble

This is a real home-style dish and reminds me of my grandmother’s cooking. It’s a bit like making scrambled eggs but using tofu as the star. This scramble is vegan friendly and should be light and fluffy – it’s delicious served with boiled rice. Preparation time: 5 minutes Cooking time: 5 minutes V, VE, DF Serves 2 1tbsp rapeseed oil 2 large ripe tomatoes, each cored and cut into 6 wedges 100g shimeji mushrooms 1tbsp Shaohsing rice wine or dry sherry 250g fresh firm tofu, drained and very lightly broken up using a fork Pinch of ground turmeric Pinch of dried chilli flakes 1tbsp low-sodium light soya sauce Pinch of sea salt flakes Pinch of ground black pepper 1 spring onion, sliced on the diagonal, to garnish

1Heat

a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the tomatoes and stir-fry for 1 minute until softened. 2Add

the shimeji mushrooms and stir-fry for 1 minute until browned. Season with the Shaohsing rice wine or dry sherry. Add the tofu and stir in to mix well. 3Season

with the turmeric and dried chilli flakes and cook for 1 minute. Add the light soya sauce and toss, cooking until all the soya sauce has covered the tofu, then season with salt and black pepper. 4Garnish

with the spring onion and serve immediately.