Cut a small pack of firm silken tofu into 6 even sized squares and sprinkle over freshly ground garlic salt, chilli flakes 1 tsp white pepper and 1 tsp paprika. Leave for now to allow the tofu to absorbs the flavours.
Finely dice 2 large flat mushrooms, half a stick of celery, 1 peeled carrot, half red onion and fry in 1 tsp oil for a minute. Add 1 medium new jersey potato cut into rough chunks and 2 diced green beans, 4 diced broccoli florets, 3 grated garlic cloves. 1 diced sundried tomato, 1 fresh diced tomato and fry for 1 minute.
Add quarter pt vegetable stock 1 tbsp frozen broad bean and garden peas and bring to boil.
Lower the heat to simmer for 5 minutes. Stir before adding the tofu chunks and leave for 10 minutes. Turn tofu chunks over and leave another 10 minutes before serving.
If you want to know more about tofu check out
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