Autumn Scrambled Tofu

This delicious Vegan scrambled Tofu is the perfect comfort food without the guilt, created by Masterchef Andrew Kojima!

Ingredients

• ½ tbsp Clearspring Coconut Oil
• Clearspring Sea Salt, to taste
• ½ onion or 1 shallot, finely diced
• 3-4 chestnut mushrooms, diced
• 2-3 leaves of cavolo nero, finely shredded
• ½ tsp ground turmeric
• 1 sachet Clearspring Miso Bouillon + 500ml hot water
• 1 300g packet Clearspring Tofu, drained
• Several twists of freshly cracked black pepper
• Generous squeeze of lemon juice

Method

1. Saute the diced onion in coconut oil with a pinch of sea salt for 1-2 minutes until translucent.
2. Add the diced mushrooms and cook for a further 1-2 minutes.
3. Add the shredded cavolo nero, ground turmeric and about 75ml of miso bouillon stock and cook for a further 1-2 minutes.
4. Add the tofu and scramble it through the other ingredients - cook for 1-2 minutes, until you have the desired consistency.
5. Finish with lemon juice and black pepper before serving.

Chef

Andrew Kojima

In early 2012, Koj appeared as a contestant on BBC1's MasterChef. It was a dream come true for an enthusiastic, amateur cook. He experienced lunch service in a professional kitchen in his very first episode, but the highlights during the series were foraging with Simon Rogan in the Lake District, being praised by Michel Roux Junior, cooking for a 92 year old Thai prince in Chiang Mai and spending three days with Sergio Herman at his 3 Michelin starred restaurant Oud Sluis in the Netherlands.

After reaching the final of MasterChef, he decided to move from a career in finance to one in food and cooking. He now works as a freelance chef, food writer and cookery teacher.

www.kojcooks.co.uk