This is a really simple recipe with just a few ingredients. It's basically a honey mustard sauce with agarve in place of honey. It does the trick and gives a similar overall taste.
Pasta works equally well; I just fancied mash because I've not had it in a while.
- Firm Smoked Tofu
- 1 Red Onion
- 1 Clove Garlic
- 4tbsp Wholegrain Mustard
- 150ml Single Soya Cream
- 2tsp Agarve Nectar
Fry over a medium heat till the onions soften and start to caramelise. Remove from the heat, add the mustard (4 level tbsp) and stir so that everything's coated. Pour in the cream and put back on the heat.
Quite a few wholegrain mustards come with white wine as an ingredient, so its worth looking for one labelled vegan.
When the cream's been heated, add the agarve 1 tsp at a time. Taste until the balance suits your palate. Adding too much will make it oversweet and ruin the other flavours - 2 tsp is just right for me.
Allow to simmer and reduce until you've a sticky, slightly sweet sauce / coating on the tofu and onion.
- Single Soya Cream
Peel and chop, boil until done and drain. Pass once through a ricer, stir then add the other ingredients until it tastes good.
Pass through the ricer again if you can be arsed, the stir in a generous amount of chopped chives.
If you've spent too much time faffing about (taking pictures doesn't help) then transfer back to the pan and heat over a low flame.