HOME FLIP		TOFU MASALA Serves 4 STUFF 1 red birds eye chili 2-4 cloves of garlic 2cm round ginger Handful of fresh coriander 1 tablespoon coriander seeds 1 teaspoon turmeric 1 teaspoon peppercorns 1 teaspoon mustard seeds 1 teaspoon fenugreek 1 teaspoon brown sugar Pinch sea salt Juice of 1 lemon 2 onions, roughly chopped 400 grams firm tofu 200 grams green beans, chopped into inch long pieces 100 grams button mushrooms 4 ripe tomatoes, roughly chopped ACTION Blend everything from the chili to the lemon juice until quite fine. In a heavy-based saucepan, soften onion in a small amount of olive oil. Add spices and stir until onion is well coated. Add tofu and stir again. Add beans, mushrooms and tomatoes and cook on medium for ten minutes. Reduce heat and continue cooking for 5 more mins. Serve with mango chutney and on a bed of jasmine rice.