This is a very special month for a group of people who have taken up the veganuary challenge to go plant based for a month💚🌿
I woke up with many messages asking me what plant based dishes to cook.
Anything you fancy with plants was my reply!
What challenges do we meet when we cook without meat? Basically it is texture and umami which is the savoury satiating flavour that meat gives. If we can overcome these challenges through plant based ingredients then going plant based is not as hard as most people think.
When we are eating a plant based diet we must make sure that we have a balanced diet that includes protein from plant.
Today I am presenting an easy balanced dish especially for those who are starting their plant based journey! Congratulations on your decision and good luck 💚
Please do not get stressed when you don't have certain ingredient.
Even the corn solution at the end can be omitted if you don't have it. It has no falvour but it gives an extra texture to the dish.
If you don't have mushroom sauce or soy sauce or cooking wine just use good old salt and a bit of sugar or even msg if you like.
There will still be plenty of flavours from the mushrooms, aromatics and the way I cook the dish!
This nutritious dish makes a great meal with rice or noodles. It has plenty of flavours and mouth feel from the tofu, tomatoes , mushrooms, fungus, aromatics and sauces. Add more vegetables that you fancy, sweet peas, baby corn, egg plant etc
Please note that a medium firm tofu is much easier to pan fry than silken tofu!
Recipe
1 -11/2 cups medium firm tofu
3 big ripe tomatoes
mushroom of your choice
onion
carrot
black fungus
garlic
spring onion
cilantro or corriander
1 tbs mushroom flavoured sauce
1 tbs soy sauce
1 tbs chinese cooking wine