Heat a little oil in a pan/wok and chuck in the spring onions, peas and garlic.
After 2 minutes add the tofu and gentle heat through. Stir constantly as it will stick.
Add the turmeric and stir until the tofu goes a lovely yellow colour.
Add in the cooked rice – this should be freshly cooked not reheated so as to prevent food poisoning.
Serve and enjoy!
Tips and cheats
You can add any veg in to this as you like! We often add in sweetcorn, beansprouts, peppers, edamame beans, cooked diced carrot and mushrooms. The tofu is what gives it that eggy texture. If you are feeling super lazy you can use a packet or two of microwave rice or if you are feeling healthy opt for brown rice or wild rice. There are no rules here just chuck it all in and season to taste. I often use soy sauce to season rather than salt if I have it and I love a drizzle of sweet chili sauce on top where as the kids love a drizzle of plum sauce!
Heat your oil in another pan and soften the onions and carrots for 5 minutes.
Add in the peas, mushrooms and mince.
Add in the rest of the ingredients and stir.
Simmer the mix for 20 minutes, if it looks to dry out then add a little more liquid and stir occasionally.
Once the potatoes have cooked, drain and mash them.
Pour the mince mix into a pie dish and top with the mash.
Pop the pie into the oven for 15 minutes or until the mash is a little crispy.
Tips and cheats
You can really play with this dish. If you don’t like soya mince you can use 2 cups of red lentils and a handful of oats or you can make mushroom mince by blending 300g of mushrooms. You can add a little more brown sauce, I like the tang it gives the dish. feel free to add in two sweet potatoes to the mash and we often sprinkle vegan cheese onto the top before it goes in to the oven.
If you want to make this in advance you can do the whole things and pop it in the fridge and just cook in the oven when you want to eat it. You can also freeze the mince mix although if you are using lentils they don’t defrost great.