Root veg and smoked tofu bake

I forget what I was looking for at the time, but on my internet wanderings I came across a site that proclaimed "the younger generation don't eat swede."

The younger generation don't eat swede. Oh no, it's all respect shootings and N Dubz, isn't it? They're too busy with their shag bands and their shoplifting for swede. It's political correctness gone mad.

Who knows where this particular piece of folk wisdom sprang from - I'm pretty sure that there isn't a blanket diktat that those without a pension aren't down with root vegetables - but it did make me feel a defensive rush of feeling towards the humble swede that inspired me to go and cook one as soon as humanly possible.

Here's what happened.

Ingredients

150g of sweet potato, chopped into small dice

150g of butternut squash, chopped into small dice

one small carrot, chopped into small dice

Half a small swede, chopped into small dice

Half a white onion, chopped finely

Grating of nutmeg

Three dessertspoons of olive oil

One dessertspoon of nutritional yeast

One dessertspoon of vegetable broth powder

Zest and juice of half a lemon

Teaspoon of celery salt

One dessertspoon of agave nectar

50mls of grapefruit juice

Handful of cashew nuts and/or pine nuts

Few sprigs of thyme

Three large baking potatoes

One block smoked tofu, Cauldron for example, chopped into small dice

One dessertspoon of mustard

One teaspoon of turmeric

Milk and vegan marge to taste

Salt and pepper to taste

How you do it

Steam the carrot, swede, butternut squash, swede for 5 minutes.

Put the vegetables into a deep Pyrex dish with the onion, then add the nutmeg, oil, yeast, broth powder, lemon zest and oil, salt, agave, grapefruit juice, thyme, nuts and stir. Put to one side.

Chop the potatoes and boil until soft. Drain and add the smoked tofu.

Mash the whole lot and add turmeric, mustard, plus milk and vegan marge to taste. Add salt and pepper, again to taste, and stir.

Spread the mashed spuds over the top and stick it in a hot oven until cooked through and root veg is soft. Say about 30 minutes? Good.