This is one of my favourite weekend brunch recipe. It’s super filling and comforting and is just so perfect for the colder month ahead of us. I tried to pack as many vegetables as I could to make it even more full of goodness without compromising the taste. If you are not a big fan of aubergines please feel free to leave them out although they add a lovely “meaty” texture. I love serving this dish with lots of fresh basil for a lovely Mediterranean flavour and crunchy pitta bread.
This recipe is in collaboration with Waitrose to celebrate their Essential Waitrose range.
1 tin of Essential Waitrose chopped tomatoes
1 small white onion – finely chopped
3 clove of garlic – minced
4-5 Essential Waitrose white mushrooms – chopped into slices
¾ cup of Essential Waitrose frozen peas
1 small aubergine (if using a large one just use ½) – chopped into small pieces
1 tablespoon of oil for frying
1 teaspoon of cumin
1 teaspoon of sea salt
1 teaspoon of smoked paprika
½ teaspoon of black pepper
For the tofu:
About ½ block of firm tofu
1 teaspoon of turmeric powder
½ teaspoon of salt
½ teaspoon of pepper
Served it with:
Fresh chopped basil to garnish
Crusty bread or toasted pitta bread
Heat up the oil in a medium size pan. Add the finely chopped onion and cook on a gentle heat for about 4-5 minutes until the onion starts to soften and become translucent. Add the minced garlic and cook for another minute. Add the sliced mushrooms and aubergine and all the spices. Keep on stirring all the veggies and cook for 5-6 minutes until all the water from the mushrooms evaporates.
Add in the chopped tinned tomatoes. Put the lid on and cook for 10-15 minutes until the sauce has slightly thicken up.
While the tomato sauce is cooking prepare the tofu. Crumble it with your hands and place it into a bowl with the turmeric powder, salt and pepper. Mix well.
Just before serving sprinkle the frozen peas in the pan and put the lid back on for another minute just so the peas can soften. Add the crumbled tofu on top and sprinkle with the chopped fresh basil.