Get your VEGAN freak on!: FOR THE LOVE OF TOFU

Easy Peasy Crispy Tofu with slowcooker sweet and sour aubergine with vegetables.

This is a mid week time limited meal that uses a jar of sauce instead of making from fresh. I ususally like to give everything a try but some bought in sauces are actually great so why not use them i say.

Can be served with rice or noodles.

Ingrediants

1 block of extra firm tofu which has been defrosted from the freezer. Freezing tofu gives it an incredible spongier texture. Drain tofu and set aside.

1 jar of the best quality sweet and sour sauce you can afford, obviously check for vegan appropriateness.

1 aubergine, chopped into cubes

1 courgette chopped into cubes

1 onion sliced

1/2 packet of frozen stir fry veg

handful of chopped mushroom( optional )

A couple of handfuls of beansprouts ( optional)

oil for shallow frying ( whichever you like i used sesame and rapeseed )

salt and black pepper

tofu seasoning

1. Drain the tofu and press in an old tea towel to extract the water. Slice thinly and set aside on a plate in the fridge. You can season now with salt and pepper or wait until you are ready to cook.

2. Throw all the chopped and frozen vegetables into the slow cooker except the beansprouts if using them.

3. Add the jar of sauce and about 1/4 pint of water. Put the slowcooker on low and leave to cook for about 4 hours ( imagine all the things you can get done or enjoy in 4-5 hours ).

4. Add the beansprouts 1/2 an hour before the end of cooking time, stirring through.

5.Make sure that you season both sides of the tofu with salt and pepper before shallow frying in a couple of tablesppons of oil until golden brown on both sides.

6. make up noodles or rice and serve with the sweet and sour veg and a few pieces of tofu x