Main Dishes with Tofu and Quorn

I have compiled this section in response to readers who have written to ask if they can use tofu and Quorn in their slow cooker. The simple answer is a resounding 'Yes', as these recipes show. Both tofu and Quorn stay beautifully firm and retain their unique texture while absorbing flavours from all the other ingredients in the pot. I hope these dishes will inspire you to make more use of both of them.

Root Vegetables and Tofu in Spiced Coconut Sauce

The sweetness of the cooked root vegetables is complemented perfectly by the delicate fragrance of coconut. You could be creative and vary the vegetables. I like to serve this with plain boiled rice sprinkled with chopped fresh coriander.

SERVES 4

15 ml/1 tbsp olive oil, plus extra for cooking
1 large onion, thinly sliced
2 garlic cloves, finely chopped
30 ml/2 tbsp finely chopped fresh root ginger
15 ml/1 tbsp curry paste
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp chilli powder
300 ml/½ pt/1¼ cups vegetable stock
450 g/1 lb swede (rutabaga), peeled and cut into cubes
1 large carrot, thinly sliced
1 parsnip, thinly sliced
Salt and freshly ground black pepper
200 ml/7 fl oz/small carton of coconut cream
About 225 g/8 oz firm tofu, dried and sliced
30 ml/2 tbsp soy sauce

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion, garlic and ginger and cook, stirring occasionally, until softened but not browned.
Stir in the curry paste, turmeric and chilli.
Add the stock, swede, carrot, parsnip and seasoning.
Bring just to the boil, transfer to the slow cooker and stir gently, pushing the vegetables into the sauce.
Cover and cook on Low for 6-8 hours until tender, then add the coconut cream and cook for a further 30 minutes.
Meanwhile, stir the tofu slices into the soy sauce and leave to stand for 30 minutes.
When ready to serve, heat a little oil in a frying pan (skillet), add the tofu, a few pieces at a time, and cook quickly until browned and crisp on both sides.
Serve the vegetables and sauce topped with the crispy tofu.

Tofu on Beans and Tomatoes with Peppercorns

You can leave the tofu plain, in which case omit Step 3, but I like to brown it first - preferably on a griddle pan because the stripes it makes are so attractive. The peppercorns could be replaced with capers, which would impart an equally pungent flavour.

SERVES 2

425 g/15 oz/large can of flageolet beans, drained
200 g/7 oz/small can of sweetcorn (corn), drained
4 large spring onions (scallions), thinly sliced
2 large ripe tomatoes, thinly sliced
5 ml/1 tsp green peppercorns
30 ml/2 tbsp white wine
15 ml/1 tbsp extra virgin olive oil
250 g/9 oz packet of marinated or smoked firm tofu, drained, dried and cut into long strips
30 ml/2 tbsp chopped fresh herbs, such as mint or parsley

Arrange the beans, sweetcorn and onion in the bottom of the slow cooker. Lay the tomatoes on top and scatter the peppercorns over. Add the wine.
Preheat the slow cooker on High.
Meanwhile, heat the oil in a frying pan (skillet), add the tofu and brown quickly on both sides.
Transfer the browned tofu to the slow cooker.
Cover and cook on High for 2-2½ hours or until all the ingredients are piping hot.
Just before serving, scatter the herbs over the top.

Smoked Tofu in Fresh Tomato Sauce

Ordinary tomatoes are fine for this recipe but good cherry tomatoes would give even more flavour. Or, if you need to cut a couple of corners, using a 400 g/14 oz/large can of chopped tomatoes would also be perfectly acceptable and you can omit Step 2.

SERVES 4

225 g/8 oz ripe tomatoes
15 ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 small carrot, finely chopped
1 small celery stick, finely chopped
15 ml/1 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups vegetable stock
5 ml/1 tsp sugar
5 ml/1 tsp dried oregano
Salt and freshly ground black pepper
250 g/9 oz packet of smoked firm tofu, drained, dried and cut into cubes

Preheat the slow cooker on High.
Put the tomatoes in a bowl and pour over sufficient boiling water to cover them completely. Leave to stand for 5 minutes, after which the skins should slip off easily. Finely chop the tomatoes.
Heat the oil in a pan, add the onion, garlic, carrot and celery and cook, stirring occasionally, until softened and just beginning to brown.
Stir in the flour, then gradually stir in the stock. Add the tomatoes, sugar, oregano and seasoning.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 4-6 hours until the vegetables are tender, then stir in the tofu and cook for a further 30 minutes.
Check and adjust the seasoning to taste before serving.

Tofu and Vegetables in a White Wine Sauce

This is a light, Mediterranean-style dish that only needs to be served
with crusty bread to mop up the juices to make a satisfying main meal. It can also be served as a starter, in which case the quantity here would be enough for four people. Use marinated, smoked or plain tofu.

SERVES 2

1 red onion, thinly sliced
1 yellow (bell) pepper, thinly sliced
1 bunch of asparagus, tough stalks removed, cut into 4 cm/1½ in lengths
8 cherry tomatoes, halved
Salt and freshly ground black pepper
5 ml/1 tsp dried oregano
About 16 black olives
120 ml/4 fl oz/½ cup white wine
250 g/9 oz packet of firm tofu, drained, dried and cut into cubes
30 ml/2 tbsp extra-virgin olive oil

Preheat the slow cooker on High while you prepare the ingredients.
Scatter the onion in the bottom of the slow cooker, followed by the pepper, asparagus and tomatoes.
Season with salt and pepper and sprinkle the oregano over. Add the olives.
Heat the wine in a small pan until it just comes to the boil, then pour over the vegetables.
Cover and cook on High for 2-2½ hours, stirring in the tofu after 1 hour, until all the ingredients are soft.
Just before serving, adjust the seasoning to taste and drizzle the olive oil over.

Vegetarian Cassoulet with Tofu and Haricot Beans

I devised this recipe in response to a friend's request for a vegetarian cassoulet. It is a nutritious and hearty dish that I feel has all the texture and flavour you would expect from a more traditional cassoulet containing meat. Serve with a crisp green salad.

SERVES 4

15 ml/1 tbsp olive oil
1 large onion, thinly sliced
2 large celery sticks, thinly sliced
2 garlic cloves, finely chopped
300 ml/½ pt/1¼ cups vegetable stock
20 ml/generous 1 tbsp black treacle (molasses)
15 ml/1 tbsp wholegrain mustard
Salt and freshly ground black pepper
2 x 425 g/15 oz/large cans of haricot (navy) beans, drained
250 g/9 oz packet of marinated tofu, cut into cubes
4 vegetarian sausages made with tofu, thickly sliced
25 g/1 oz/2 tbsp butter or margarine
90 ml/6 tbsp fresh breadcrumbs

Preheat the slow cooker on High.
Heat the oil in a large pan and add the onion, celery and garlic. Cook, stirring occasionally, until softened and beginning to brown.
Stir in the stock, treacle, mustard, seasoning and beans and bring just to the boil. Put the tofu and sausage slices into the slow cooker and pour the bean mixture over. Stir gently, making sure that the liquid covers the ingredients.
Cover and cook on Low for 4-6 hours until everything is tender. Stir once or twice during the final 1-1½ hours.
Meanwhile, melt the butter or margarine in a frying pan (skillet), add the breadcrumbs and cook, stirring occasionally, until crisp and golden brown. Set aside.
Serve the cassoulet on warm plates, topped with some crisp breadcrumbs.

Quorn and Fresh Vegetable Bolognese

Quorn itself has a bland flavour, but here it takes on the flavour of all the other ingredients to make a delicious Bolognese-style dish. Serve it on a bed of freshly cooked spaghetti, topped with flakes of full-flavoured hard cheese such as Parmesan.

SERVES 4

15 ml/1 tbsp olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 leek, thinly sliced
1 garlic clove, finely chopped
1 red (bell) pepper, cut into dice
1 yellow pepper, cut into dice
400 g/14 oz/large can of chopped tomatoes
300 ml/½ pt/1¼ cups vegetable stock
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp mushroom ketchup (catsup)
15 ml/1 tbsp soy sauce
5 ml/1 tsp dried oregano or thyme
300 g/11 oz packet of minced (ground) Quorn, thawed if frozen

Preheat the slow cooker on High.
Heat the oil in a large pan and add the onion, carrot and leek. Cook, stirring occasionally, until softened and just beginning to brown.
Stir in the garlic and peppers.
Add the tomatoes, stock, tomato purée, mushroom ketchup, soy sauce and herbs.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-7 hours or until all of the ingredients are tender. Stir in the Quorn and cook for a further 1 hour, then serve.

Thai Green Curry with Quorn

Thai green curry has become so popular in recent years, and this recipe proves that a vegetarian version can have all the flavour you would expect. Serve this in bowls with freshly cooked Thai fragrant rice and a generous garnishing of chopped coriander.

SERVES 4

15 ml/1 tbsp olive oil
1 large onion, thinly sliced
1 carrot, thinly sliced
2 celery sticks, sliced
1 red (bell) pepper, sliced
15 ml/1 tbsp Thai green curry paste
1 garlic clove, finely chopped
2.5 cm/1 in piece of fresh root ginger, peeled and finely chopped
300 ml/½ pt/1¼ cups vegetable stock
100 g/4 oz green beans, halved crossways
30 ml/2 tbsp soy sauce
Finely grated zest and juice of 1 lime
400 g/14 oz/large can of coconut milk
2 x 300 g/11 oz packets of Quorn pieces, thawed if frozen
100 g/4 oz courgettes (zucchini), sliced
100 g/4 oz mangetout (snow peas)
A handful of roughly chopped fresh coriander (cilantro)

Preheat the slow cooker on High.
Heat the oil in a large pan and add the onion, carrot, celery and pepper. Cook, stirring occasionally, until slightly softened but not browned.
Stir in the curry paste, garlic and ginger and cook, stirring, for 1-2 minutes.
Add the stock, beans, soy sauce and lime zest and juice. Bring just to the boil, transfer to the slow cooker and stir.
Cover and cook on Low for 4-6 hours or until all the vegetables are tender. Stir in the coconut milk, Quorn, courgettes and mangetout and cook for a further 1 hour.
Serve hot, garnished with chopped coriander.

Vegetable Chilli with Quorn

Serve this in a bowl with garlic bread on the side, on a bed of plain boiled long-grain rice, or as a filling for jacket potatoes. The amount of chilli I give here will certainly provide a noticeable spicy heat, but you can add less - or more! - to suit your own taste.

SERVES 4

15 ml/1 tbsp olive oil
1 onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
400 g/14 oz/large can of chopped tomatoes
300 ml/½ pt/1¼ cups vegetable stock
15 ml/1 tbsp tomato purée (paste)
1 red (bell) pepper, thinly sliced
2.5 ml/½ tsp crushed dried chillies
225 g/8 oz/small can of red kidney beans, drained
300 g/11 oz packet of minced (ground) Quorn, thawed if frozen

Preheat the slow cooker on High.
Heat the oil in a pan and add the onion, carrot, celery and garlic. Cook, stirring occasionally, until softened but not browned.
Stir in the remaining ingredients.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 5-7 hours until all the ingredients are tender.
Stir well before serving.

Quorn in Sweet and Sour Sauce

This recipe works equally well using cubes of firm tofu, especially the marinated variety. Serve it on a bed of freshly cooked rice. If you do a lot of Chinese-style cookery, you may have a bottle of hoisin sauce in your storecupboard, in which case use it instead of the sherry.

SERVES 4

15 ml/1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 carrot, thinly sliced
30 ml/2 tbsp cornflour (cornstarch)
60 ml/4 tbsp soy sauce
30 ml/2 tbsp dry sherry
30 ml/2 tbsp white wine vinegar
300 ml/½ pt/1¼ cups vegetable stock
225 g/8 oz/small can of pineapple pieces in natural juice
1 small yellow (bell) pepper, thinly sliced
1 small green pepper, thinly sliced
300 g/11 oz packet of Quorn pieces, thawed if frozen
Freshly ground black pepper

Preheat the slow cooker on High.
Heat the oil in a pan and add the onion, garlic and carrot. Cook, stirring occasionally, until softened but not browned.
Stir in the cornflour, then gradually stir in the soy sauce, sherry, wine vinegar and stock. Add the pineapple and its juice.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 3½-5 hours or until tender. Stir in the remaining ingredients and cook for a further 1 hour until the pepper is soft, then serve.

Moroccan-style Quorn with Sweet Potatoes and Chick Peas

The sweet potatoes, chick peas and quorn in this recipe are beautifully flavoured by the ginger, dried spices and lemon to produce a satisfying dish with a hint of the Middle East. It is simplicity itself to prepare, and just needs the accompaniment of freshly cooked couscous.

SERVES 4

15 ml/1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, finely chopped
2 carrots, thinly sliced
15 ml/1 tbsp grated fresh root ginger
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp ground turmeric
Salt and freshly ground black pepper
425 g/15 oz/large can of chick peas (garbanzos), drained
350 g/12 oz sweet potatoes, cut into cubes
450 ml/¾ pt/2 cups vegetable stock
Finely grated zest of 1 small lemon
2.5 ml/½ tsp dried mint
15 ml/1 tbsp lemon juice
300 g/11 oz packet of Quorn pieces, thawed if frozen

Preheat the slow cooker on High.
Heat the oil in a large pan and add the onion, garlic and carrots. Cook, stirring occasionally, until softened and beginning to brown.
Stir in the ginger, cinnamon, turmeric and seasoning. Add the chick peas, sweet potatoes, stock, lemon zest and mint.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 5-7 hours until tender, then stir in the lemon juice and Quorn and cook for a further 1 hour.
Serve hot.