Vegetable Ragoût

A ragoût of root vegetables, spring onions, red cabbage, chopped tomatoes and pineapple, with silken tofu garnished with fresh rosemary. ‘Ragoût’ is the French word for 'stew', but the term can also refer to a tomato-based sauce. After all ingredients are added I transfer to a slow cooker and let it simmer away. Divided into single portions it freezes well.