Ingredients Serves 4
- 1 zucchini
- 1 onion
- 1 potato
- 1 cherry tomato
- 9 oz/250 g silken tofu
- 2 tbsp margarine
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 2 tbsp oil
- 3-4 basil leaves
Cut the zucchini into small cubes. Peel the onion, cut into half half-moon slices. Peel the potato. Slice the potato and cherry tomato thinly.
In a blender jar combine tofu, margarine, cornstarch, baking powder, salt, pepper and turmeric powder. Process until smooth.
Place the potato into a pan, cover with water, bring to a boil and cook for 7-10 minutes until soft. Drain.
Heat up some oil in a non-stick pan. I used small 9-inch skillet. Add the onion and stir-fry over medium heat for 3 minutes until it begins to soften but not brown.
Add the zucchini cubes and boiled potato, stir carefully and saute for 2-3 minutes.
Add the tofu mixture into the pan and stir until the vegetables are evenly coated. Set the heat to minimum, cover the pan and cook for 5 minutes.
Place the cherry tomato slices and basil leaves on top for garnish. Cover and cook for further 10 minutes. Remove from heat and set aside for half an hour before serving and eating.