Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.
2 tbsp vegetable oil
12oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
1⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
cup crème fraîche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until golden. Transfer to a plate. Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in the garlic and cook 1 minute more. Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to asimmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid. Cook about 1 minute, until thickened.
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot with boiled rice.

Tuna and pasta bake

Tuna and pasta bake
Every cook should have a recipe for this quick one-dish meal, which is ideal
at the end of a busy day.
8oz (230g) pasta shells
one 10.75oz (305g) can condensed cream of mushroom soup
1 cup whole milk
one 6oz (170g) can tuna in water, drained and flaked
1 cup frozen corn, thawed
1 onion, finely chopped
1 small red bell pepper, cored, seeded, and finely chopped
3 tbsp chopped parsley
pinch of chili powder (optional)
1 cup shredded Cheddar cheese
salt and freshly ground black pep
 Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook
for 2 minutes less than the time on the package instructions.
Meanwhile, preheat the oven to 425°F (220°C). Butter an oven-proof casserole.
Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot.
Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper. Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.
good with Hot garlic bread and a green salad on the side.The whole dish can be assembled, covered, and refrigerated several hours in advance. Remove the dish from the refrigerator at least 10 minutes before cooking.