1 block of firm tofu
1 onion
1 garlic clove
1 tsp fennel seeds
1 lime
1 tbsp tomato paste
3 tbsp soy sauce
1 pouch cooked wholegrain rice
20ml boiling water
Handful of spinach
50g cornflour
2 tbsp apple cider vinegar
1 tsp sugar
such a banger and definitely one you should add to your list of dishes to make this veganuary! We have the sourness, sweetness, and that all important umami going on in this.


1.Chop your onion in half. Dice one half and slice the other.
2.Add vinegar and sugar to a small bowl, then add the sliced onions, yes the sliced onions, and leave to one side.
3.Fry the diced onion in a medium saucepan with olive oil, and then chuck in your garlic once the onion is soft.
4.Pour the cornflour into a bowl and season it. Then chop the tofu into cubes and coat them in the corn flour. Fry those in some olive oil in a different frying pan.
5.Add the tomato paste, soy sauce, fennel seeds, the zest and juice of the lime, and the agave into the oniony mixture. Then pour 50ml of boiling water into the mix.
6.Once fried, add the tofu to the mixture, then grab a load of spinach and chuck that in too. Reduce it down until the spinach has wilted and you're left with a sticky sauce coating the tofu.
7.Serve this with some rice and the lovely pickled onion you have from earlier. OMG. You've done it.
8.Go give yourself a pat on the back.