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A light, warming stew of silky tofu, courgette, broccoli and edamame simmered in a fragrant broth with garlic, spring onion and cracked black pepper. It's simple, comforting and made in one pot. The tofu and edamame give plenty of plant protein, and the vegetables add fibre and 3 of your 5-a-day.
1.
Heat the oil in a medium saucepan over a medium heat. Cook the onion, the white parts of the spring onions and the garlic until soft (3 minutes).
2.
Add the crushed peppercorns and cook until fragrant (30 seconds).
3.
Crumble in the stock cube, pour in 500ml boiling water and bring to a simmer.
4.
Add the tofu and courgette, and simmer for 8 minutes.
5.
Add the broccoli and edamame, and simmer until tender (4–5 minutes).
6.
Taste, then scatter over the green parts of the spring onions and serve.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 3 days. It can be frozen for up to 3 months, although the tofu will become slightly spongier. Defrost overnight in the fridge and reheat until steaming hot all the way through.
Tip
Extra flavour: Stir in 1 tsp reduced-salt soy sauce or a squeeze of lime at the end. Heartier version: Serve with a 250g pouch of brown rice shared between 2 bowls.
Cost-saving tips
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