This is an ideal breakfast dish for the weekends or days when you want something more filling than oats. You can use different tofu flavours like smoked tofu or nut tofus or even a softer tofu but I used plain, hard tofu here as it crumbles well and takes on the flavour of the onions and peppers well.
Serves 2 with toast and fried mushrooms
Half a block of hard tofu crumbled
Half a red pepper thinly sliced
Half a large onion very thinly sliced
A quarter clove of garlic crushed
A sprinkle of dried oregano or marjoram
A tablespoon of olive oil
Salt and black pepper to taste
Heat the oil gently in a frying pan and add the onions, peppers and garlic. Sweat down for about 5 minutes then add the crumbled tofu, herbs and seasoning. Meanwhile make the toast and fry the mushrooms in a separate pan. Cook the scramble until the vegetables are soft. Spread the toast thinly with non-dairy spread or hummus and serve with the tofu scramble and mushrooms.
The sun has been shining a lot this February in Berlin and it makes me think more about summer food. There are some decent organic avocados in the shops, although they have travelled a long way. Potatoes are always delicious in Germany and there are some lovely salad version available. This is a hearty, rich salad which should only be lightly dressed otherwise it becomes too cloying. It is best with the potatoes still warm.
Serves 1 as a main course
A whole ripe avocado
A Little Gem lettuce or a Romaine heart
6-8 cherry tomatoes cut into quarters
A large spring onion very finely chopped
6 tiny salad potatoes
A tablespoon of shop bought or homemade salad dressing of choice
Boil the potatoes whole for 20 minutes and rinse in cold water to stop cooking. Finely chop the lettuce and place in the bottom of a bowl. Add tomatoes and the avocado chopped. Add the potatoes to the top of the salad and then sprinkle over the onion. Dress lightly and season to taste.
I keep complaining how hard it is to get really good Indian food in Berlin. Sometimes I need to eat a plate of Indian food that is vibrant with the complex flavours of fresh, whole spices. That is hard to find here so I have to cook it myself. I like this dish because, although it is rice based, it is light and not at all stodgy. Use the best basmati rice that you can afford and rinse it well before use then be very careful to cook it lightly as it can turn to mush easily. Both eggplant and mushroom have good, strong texture and hold their flavour well. The toasted almonds add extra flavour and texture. It is really important to use fresh, whole spices, powder is just not the same in this dish.
1 large onion thinly sliced
Half an eggplant cut int thin half moons
200g mushrooms cut into thick slices
2 medium tomatoes chopped finely
2 cloves of garlic, a whole green chili and a thumbnail sized piece of fresh ginger ground to a pulp
250g basmati rice rinsed
1 tin of chickpeas
1 teaspoon each of cumin seeds, fennel seeds and black mustard seeds
1 piece of cinnamon stick
2 black cardamom pods
1 tablespoon olive oil
2 tablespoons of toasted almond flakes or slivers
A large handful of fresh coriander
Salt and pepper to taste
Fry the onions gently in half of the oil until they are dark brown but not burnt. In a separate pan fry the eggplant and mushrooms in the rest of the oil. Toast all of the whole spices in a small dry pan but be careful not to burn them. Then combine them together with the chili, garlic, ginger paste, rice, onions, eggplant, mushrooms, chickpeas and tomatoes in a larger pan. Add just enough water to barely cover the rice and season. Bring slowly to the boil and cover tightly with some foil before putting on the lid. Turn to a very low simmer until the rice is about two thirds cooked. Do not stir during this time.This will take about 15 minutes. Then turn off the heat and leave with the lid on tight for a further 5 minutes. Turn out onto a plate and liberally garnish with almonds and coriander.