Stir things up a bit with this winner of a dish - tofu, vegetables and a touch of spice. Meat Free Monday magic! 

Spicy Tofu, serves 4.

Ingredients:

MARINADE

75ml/2½ fl oz vegetable stock

2 tsp cornflour

2 tbsp soy sauce

1 tbsp caster sugar

pinch of chilli flakes

STIR FRY

4 tbsp groundnut oil

250g/9oz firm tofu, rinsed and drained thoroughly and cut into 1-cm/½-inch cubes

1 tbsp grated fresh ginger

3 garlic cloves, crushed

4 spring onions, thinly sliced

1 head of broccoli, cut into florets

1 carrot, cut into thin strips

1 yellow pepper, deseeded and thinly sliced

250g/9oz shiitake mushrooms, thinly sliced

steamed rice, to serve

1. To make the marinade, blend the vegetable stock, cornflour, soy sauce, sugar and chilli flakes together in a large bowl. Add the tofu and toss well to cover in the marinade. Set aside to marinate for 20 minutes. 

2. In a large wok, heat 2 tablespoons of the groundnut oil and stir-fry the tofu with its marinade until brown and crispy. Remove from the wok and set aside.

3. Heat the remaining 2 tablespoons of groundnut oil in the wok and stir-fry the ginger, garlic and spring onions for 30 seconds. Add the broccoli, carrot, yellow pepper and mushrooms to the wok and cook for 5-6 minutes. Return the tofu to the wok and stir-fry to reheat. Serve immediately over freshly steamed rice. 

Why not spice up your Monday with this delicious curry! It uses Panch Phoran, a Bengali five-spice mix, but if you can’t find it, use instead a pinch each of ground cumin, fennel, fenugreek and black mustard seed. (From ‘1001 One Pot, Casseroles, Soups & Stews’ by Parragon).

Cauliflower & Sweet Potato Curry, serves 4

Ingredients:

4 tbsp ghee or vegetable oil

2 onions, finely chopped

1 tsp Panch Poran

1 cauliflower, broken into small florets

350g/12 oz sweet potatoes, diced

2 fresh green chillies, deseeded and finely chopped

1 tsp ginger pureé

2 tsp paprika

1½ tsp ground cumin

1 tsp ground turmeric

½ tsp chilli powder

3 tomatoes, quartered

225g/8oz fresh or frozen peas

3 tbsp natural yogurt

225ml/8 fl oz vegetable stock or water

salt

1 tsp garam masala

fresh coriander sprigs, to garnish

1. Heat the ghee in a large heavy-based frying pan. Add the onions and Panch Phoran and cook over a low heat, stirring frequently, for 10 minutes, or until the onions are golden. 

2. Add the cauliflower, sweet potatoes and chillies and cook, stirring frequently, for 3 minutes.

3. Stir in the ginger pureé, paprika, cumin, turmeric and chilli powder and cook, stirring constantly, for 3 minutes. Add the tomatoes and peas and stir in the yogurt and stock. 

4. Season with salt to taste, cover and simmer for 20 minutes, or until the vegetables are tender. Sprinkle they g garam masala over the curry, transfer to a warmed serving dish and serve immediately, garnished with fresh coriander sprigs.