Method

• Heat a wok or large frying pan and heat 2 tbls oil with chopped onion and cook gently until soft.
• Rinse tofu and chop into large chunks add to wok and cook until golden and crisp.
• Keep turning so tofu gets brown on all sides.
• Rinse chickpeas and add with tomatoes and juice (chopped)
• Keep stirring whilst adding marmite, bouquet garni and bay leaf.
• Add peas and stir until piping hot.
• Add salt and pepper to taste. Take out bay leaf and bouquet garni and serve with crusty bread and a side salad.