Tofu and red pepper cassoulet

A dish that makes three/four servings and keeps well for a few days. A base of onions, carrots and parsnips browned lightly in some Supernature rapeseed oil with lime infusion. I added a jar of red peppers and some kale and thyme. The protein is firm tofu chopped into  cubes but you can add whatever you want. With a lid on the pan it can be left to simmer away gently absorbing all the wonderful  earthy flavours of the veg and herbs. Serve with rice or potatoes.