This Indonesian staple is traditionally served with egg, but Green Dinner Table chef and co-owner Tom Riley mixes it up with scrambled tofu seasoned with black salt in his tricked up vegan version. Serves 2.

Shopping List

• 1 piece tofu
• 1 cup Basmati rice
• 1 leek
• 6 cloves garlic
• 1 carrot
• 1 cup frozen peas
• ½ cucumber
• 2 tomatoes
• ½ spring onion
• 3 heaped tb
• crispy shallots

Tofu Spice

• ½ tsp nutritional yeast
• ½ tsp turmeric
• ¼ tsp smoked paprika
• A pinch of
  black salt

Tamarind Sweet Soy Sauce

• 60ml tamarind sauce (Either pre done, or soaked and strained)
• 30ml sweet
• soy sauce
• 10ml Sriracha sauce
• 20ml sweet
• chilli sauce

Making It Happen

Wash the rice under cold running water until the water runs clear. Strain, then add enough water to cover the rice by about 1 cm and a pinch of salt. Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low. Cook covered for 13 minutes before turning off the heat and letting it sit for another 5 minutes. Remove most of the green from the leek and cut in half lengthwise. Wash, then thinly slice. Peel the carrots and dice into 1 cm cubes.

Heat a large pan and cook the leeks on medium heat for 5 to 7 minutes, until cooked down and starting to caramelise. While the leeks are cooking, mince the garlic, separate about a quarter off for the tofu scramble. Add the carrots to the leeks and cook for another 3 to 4 minutes, stirring regularly. Add three quarters of the garlic and cook for another minute. Slice the tomatoes and cucumber into thin rounds. Thinly slice the spring onions. If the rice isn’t ready yet, take the vegetables off the heat.

Once the rice is cooked, if there is any water (there shouldn’t be), strain it off. Roughly chop the tofu. Heat a large fry pan to medium high, and fry the tofu in a bit of oil. Using a metal spatula, break the tofu off until it begins to resemble scrambled eggs. Add the remaining garlic, salt and a little more oil. Continue to break it apart, then add the tofu spices and mix well. Combine all the sauce ingredients and add with the peas and rice to the vegetables, and mix well. Serve the vegetables topped with rice and scrambled tofu. Sprinkle with spring onions and crispy shallots.

Green Dinner Table, 022 0313 654, greendinnertable.co.nz