Tempehtion

Vegan food blogger RICHARD MAKIN brings his trademark humour to his first cookbook.

- RICHARD MAKIN

A few minutes of prep for a whole lot of pleasure! This is my almost instant take on the Vietnamese noodle soup and it's a total slurp-fest; you just need to add boiling water. In seconds you'll have a spiced broth with fresh aromatic herbs and veges. Call your boss into the break room and tell them to watch you prepare it in literally minutes; if they don't immediately give you employee of the month for this innovation, it's time to walk.

You're a lunch-break genius and you deserve to be applauded!

Use a veggie peeler or julienne peeler to shave the carrot into either wide ribbons or thin strips. Put them into a large heatproof jar (700ml in volume would be perfect).

Heat a dry non-stick frying pan or cast-iron skillet over a medium heat and add the slices of tofu, if using. Cook for 3-5 minutes on each side or until lightly grilled. Remove from the pan and allow to cool before adding to the jar.

Put the remaining ingredients into the jar in layers, with the soy chunks if using, and placing the chilli, herbs and lime slices on top, then seal tightly. Keep refrigerated until lunchtime.

To serve, remove the lid and take out the chilli, herbs and lime slices. Boil a kettle and pour 600ml boiling water into the jar.

Cover loosely with the lid and leave for 5 minutes, then remove the lid and stir well. Put the lid back on and leave for a further 2 minutes.

Transfer the pho to a bowl and top with the chilli, herbs and lime slices. Or return those straight to the jar and eat it out of that.

Serves 1.

DID YOU HEAR that?