British Vogue’s fashion editor-at-large shares a host of easy peasy vegetarian recipes.
My mum is French, so food has always been important in our lives – and she used to be a macrobiotic cook so, growing up, we always ate healthy food. She’d always cook dinner for us; amazing dahl, vegetarian mafe , and the most delicious apple crumble. I picked some tips up from her, but it wasn’t until I left home that I really started loving to cook for myself – although, because I travel so much, I never make time for it.
Lockdown has given me the opportunity to start cooking again, and it’s become almost like meditation for me. I live on my own, but there’s been something really special about taking the time to make myself blueberry pancakes for breakfast, or a three-course meal for dinner when I’m feeling low . I also got some recycled takeaway boxes and have sent food to some of my friends who are less inclined towards cooking.I like reading recipes, but I tend to freestyle and make things up as I go along.
Then start making the sauce for the tofu. Add the garlic, ginger, miso, chilli, sesame oil and spring onion into a bowl and add a little water, bit by bit. Keep mixing as you go, like you would a risotto, until you get a salad dressing consistency. Now cut the tofu into slices about 1cm thick and add to the sauce. Be careful when you coat the tofu with the sauce, as it can easily break up.
Heat up the sesame oil in a pan on a low heat, then add the tofu slice by slice, along with the rest of the sauce. Be careful: you don’t want to cook it for too long, as it can burn easily. You still want a little bit of sauce left in the pan, so that the tofu will still have a soft texture. Steam the leafy greens at the end and not for long, so that they keep the flavour, then serve all together, drizzling over some sesame oil and topping with extra chilli if you want.
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