Spiced potato and tofu. A one pan wonder.

If you're going vegan, or just trying to limit the amount of meat in your diet, you'll definitely want some interesting new recipes in your repertoire. 

Give this one a go. It's just one pan, and it's full of great flavours and textures. 

Full recipe below video. 

Serves 3-4 as a main meal. 

3 medium potatoes roughly diced (maris piper are good, but most will work). 

2 small onions roughly chopped

1 block of firm tofu, cut into cubes

2 large handfuls of spinach (about 1 small bag from the supermarket)

2 green finger chillies, pierced

1tsp fenugreek seeds

1/3 tsp turmeric

1/3 tsp chilli powder

1 heaped tsp ground coriander

small handful of coriander leaves, roughly shredded

salt to taste

1 tbsp vegetable oil


- Fry the potatoes in the oil until light golden brown. Season with salt as they fry.

- Add the fenugreek, turmeric, chilli powder and green chilli. Toss together for a minute or so then add the onion. Fry everything together until the onions are soft and golden. Keep the heat to medium at most to ensure you don't burn the fenugreek seeds. 

- Add the tofu and fry until light golden in colour. Add the ground coriander and the spinach and stir gently until wilted. You'll probably need to add the spinach in two batches to stop your pan overflowing. 

- Serve the dish sprinkled with plenty of shredded coriander leaf.