vegan kedgeree

Rice (1-2 cups, precooked)
Almond-nut tofu (3/4 block, can sub for smoked fish substitute, smoked tofu, or similar)
Peas (1/2-1 cup)
Vegetable stock (3 tbsp)
Soya cream (1 tsp, optional)
Turmeric (1/4 tsp)
Chili (small sprinkle)
Lemon juice (small squeeze)
Salt & pepper

Lentils (brown are a nice addition), other veggies, vegan egg substitute, meat substitutes, curry powder.

Fry tofu in small pieces until browned.
Add in rice and peas and stir.
Add spices, stock, lemon juice, etc and mix.
Serve when everything is combined, cooked and heated through! I like it with ketchup


goulash style stew

Onion (1-1.5 red or white or mixed, sliced thin or small)
Garlic (1-2 cloves, crushed)
Red pepper (1/4 cut into small pieces, add more if you would like)
Potatoes (2-4 medium sized, cut into cubes)
Smoked tofu (1/2 a block or more, cut into cubes)
Green lentils (1/2-1 cup, optional)
Green beans (1 handful, tops cut off)
Paprika (1-1.5 tsp)
Hot smoked Spanish paprika (1/4 tsp)
Tomato puree (5 tbsp)
Vegetable stock (1 cube/1 tsp, add water to cover)
Marmite (3/4 tsp)
Olive oil
Salt & pepper

Optional to add as much tomato puree, garlic, tofu, potatoes, etc, as you like, this is set to my taste preference. Can also add other veggies or faux meats.

Fry onion and red pepper until browned and add garlic. Add paprika, potatoes, lentils and tofu (fry the tofu separately if you want it crisper) and mix together. Add vegetable stock and cook for 30-40 minutes until potatoes and lentils are cooked. Add in green beans in last 10 minutes of cooking. Add tomato puree, hot paprika and marmite, cook for a further few minutes and season to taste. Serve with bread, rice, etc.

masala baked tofu

Tofu (half a block, cut into smallish cubes)
Tandoori masala spice mix (1-2 tsp)
Paprika (1 tsp)
Olive oil (1 tsp- can use less or leave out completely)
Salt & pepper

Cumin, cayenne, garam masala, garlic, etc

Mix all ingredients together and bake at 200C for 40 minutes or until a little crunchy.