Veggie Ragu

veggie ragu

Veggie Ragu

A ‘ragu’ is just a fancy Italian name for a good old ‘stew’. This simple version pulls out all the vegetarian stops with tofu AND green split peas. Feel free to play around with the veg you include. It’s a great dish for using up leftover bits and pieces. It also makes a lovely leftover breakfast, speaking from experience…

enough for 2
takes: 20 minutes

300g (10oz) firm tofu, crumbled
2 cans tomatoes
250g cooked green split peas or other legumes
steamed broccoli, to serve recipe HERE

1. Heat a large skillet on a high heat. Add a little oil and crumble tofu into the pan.

2. Stir fry for 5 minutes or until the tofu is browned in places and starting to stick to the bottom of the pan.

3. Add the tomatoes and juices and break tomato into small chunks. Simmer the sauce for 5-10 minutes or until reduced.

4. Stir in the lentils and simmer for another few minutes until lentils are hot. Taste & season.

5. Serve with steamed broccoli on the side.

Prepare Ahead?

Absolutely! Feel free to make a big pot and eat from it during the week.

Leftover Potential

Will keep for over a week in the fridge.

Variations

to cook split peas – follow the recipe over here or just boil in plenty of water until al dente like pasta (about 30 minutes) drain and serve.

carnivore – replace the tofu with ground beef.

soy-free
– replace the tofu with 2 chopped onions. Cook in oil on a medium heat until soft then simmer the tomato until reduced. Finish with twice the amount of lentils.

hot! – add in a few fresh or dried chillies. Or a splash of your favourite hot sauce.

herby – either serve with fresh parsley or basil OR simmer the tomato sauce with a sprig of rosemary or oregano..

dairy-lovers – serve with finely grated parmesan or similar hard cheese. (Grana padano is usually a good value option).

carb lovers / more substantial – serve with short pasta or rice.

paleo (gluten, grain + dairy-free) – replace tofu and split peas with ground (minced) meat.

more veg – add onion carrot and celery softened in a little oil before adding tofu.

Problem Solving Guide

too bland? – season with a little more salt & pepper.

too salty
– some feta can be extremely salty. If yours is, soaking for a few minutes in cold water then drying can make a difference.

short on time
– try a commercial tomato pasta sauce and just simmer until hot before adding the lentils.

Waste Avoidance Strategy

tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.

cans tomatoes – keep in the pantry.

green split peas or other legumes
– keep in the pantry. Once cooked will store in the fridge for a week or two.

broccoli – will keep for a few weeks in a plastic bag in the fridge. Can be frozen.

Serving Suggestions

I enjoyed this with steamed broccoli on the side. You could also serve the tofu and tomato on a bed of the lentils instead. Also great served on a bed of baby spinach leaves.

I also enjoyed this out of the fridge for breakfast.

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