Scrambled Tofu (serves 4)

• 320g (or similar) block of hard Tofu, crumbed in food processor
• 1x400g can corn kernels
• 2 medium mushrooms, chopped finely
• 2 medium tomatoes, chopped finely
• 1 green pepper, chopped finely
• 1 onion, chopped finely
• Crushed garlic to taste
• 1 teaspoon finely chopped chilli (or more!!)
• ½ teaspoon veggie stock powder

Add a little water to chopped onion and garlic, then ‘sauté’ until just cooked. Add chopped tomatoes, pepper and mushrooms along with chilli and stock. Cook all ingredients until just tender. Add corn and crumbed tofu. Reheat and serve on toast. This recipe also freezes well.

Homemade ‘Baked Beans’ (serves 4-6)

• 1 cup dried soy beans, soaked overnight (or 1x 400g can soy beans)
• 2x400g cans chopped tomatoes
• 1 large onion, chopped finely
• 2 tablespoons capers
• ½ teaspoon veggie stock powder
• 1 tablespoon each of mixed herbs, parsley and chives
• 1 teaspoon finely chopped chilli (or more)

Cook soy beans until tender (they do take a long time, maybe an hour or more). Meanwhile, add a little water to the chopped onion along with stock, herbs and chilli, then ‘sauté’ until just cooked. Drain soy beans and add to the onion mix, along with the cans of tomatoes and capers. Reheat and serve on toast. This recipe freezes well. Tip: When I used to have a home and freezer, I cooked up large quantities of soy beans at a time and froze them in 1 cup portions. This way you always have soy beans at the ready.

Homemade natural muesli

• 2 cups rolled oats
• 1 cup each of rolled triticale and barley
• Your choice of mixed dried fruit (I buy a packet of breakfast mix from the supermarket which has a good mix of fruit and some nuts I think)
• 1/4 cup each of soy grits, linseeds, sesame and sunflower seeds

Mix all together. For a lighter breakfast, mix half this muesli with an equal quantity of commercial cereal (eg. Sanitarium mixed grain cereal)