1 Cut the mushrooms in half lengthways, then cut into thinner wedges. Add the olive oil, onions and salt to the wok or frying pan/ skillet and sauté over a medium heat briefl y, stirring energetically to prevent sticking.
2 Add the mushrooms, asparagus, tamari and turmeric and continue stirring with two wooden spoons. When the mushrooms have soaked up a bit of tamari, turn up the heat, add the tofu and stir for another 1–2 minutes. The scramble should be uniformly yellow in colour. At this point you can add the water to make the scramble juicy, and continue cooking for a couple more minutes. However, whether you need water or not depends on how soft your tofu was to begin with – softer types are moist and don’t need any water at the end of cooking.
3 Mix in the dark sesame oil and basil, season with pepper and serve warm, with a nice salad and a few slices of toasted homemade bread.
The Vegan Pantry by Dunja Gulin, publisher: Ryland Peters & Small, photography: Willam Reavell
The Jack in the Green
www.jackinthegreen.uk.com Telephone: 01404 822240
Rockbeare, Near Exeter, Devon EX5 2EE
Two Pubs with the same great service.... Whatever the occasion.
The Five Bells
www.fivebells.uk.com Telephone: 01884 277288
Clyst Hydon, Near Cullompton, Devon EX15 2NT
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