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The Single Vegan by Leah Leneman





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Design: Luka Cvrk, Solucija.com

Tofu and Green Pepper Savoury


  • 1 tbsp yeast extract
  • cup boiling water
  • ½-⅔ cup frozen tofu
  • 1 scallion
  • 1 small clove garlic
  • 1 small green pepper
  • 1 cup mushrooms
  • 2 tbsp vegetable oil
  • ½ pound potatoes, cooked
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • sea salt, to taste
  • freshly ground black pepper, to taste


1. Dissolve the yeast extract in the boiling water in a bowl and add the frozen tofu pieces. Cover and leave for 10 minutes until the tofu has defrosted. If at that time the tofu still has a hard center and the liquid has cooled off, the mixture can be refreshed with more boiling water and yeast extract.
2. Mince the scallion and garlic. Cut the green pepper into thin strips. Slice the mushrooms.
3. When the tofu has defrosted, squeeze it gently and slice it. Retain the soaking liquid.
4. Heat 1 tablespoon oil in a saucepan and add the tofu. Fry the slices for a minute, then turn over and fry the other side for a minute. Add the scallion, garlic, green pepper and mushrooms. Pour in 2 1/2-3 fl oz. cup of the yeast extract liquid. Bring to the boil, then lower heat, cover pan and simmer for about 10 minutes.
5. Slice the cooked potatoes. Heat the remaining tablespoon oil in a frying pan and saute the potatoes until lightly browned on both sides. Season to taste.
6. Mix the cornstarch and water in a cup and stir it into the tofu mixture. Simmer for a minute or two until it has thickened, then dish up with the potatoes.


yeast extract tofu scallion garlic green pepper mushrooms potatoes