Bush tomato is not really tomato, it is more closely related to eggplants but it looks a bit tomato-y in its fruit form and colonialism and English, ugh, yo. They're found in various species and forms across Australia and are super delicious but also occasionally poisonous! Which is a great punchline for a joke about Australia, I guess. Because it's so widely spread it has a lot of indigenous names, commonly akudjura (when crushed or powdered) or kutjera.
Anyway in my quest to use more indigenous spices that have been pushed aside by racism and the euro-centricity of Australian cooking, I am currently playing with bush tomato, and at the recent vegmel 4th birthday picnic I made a bush tomato salad where I marinated basically everything in bush tomato. This is the GREATEST MARINADE ever. If I ate meat I would put it on all of them, but I don't so TOFU and maybe I have yet to try tempeh with it but I'm sure it'll work.
Bush tomato tastes smokey and kind of like amazingness.
2 tbl ground bush tomato (I get mine from Gewurzhaus on Lygon Street where they love me)
2 tbl sunflower or macadamia oil
2 tbl olive oil
1 tblish of minced garlic
Mix it all together, slather it on some tofu and leave it to sit. This amount goes across about 400g of tofu (firm! as always with marinading).
I served it with shaved carrot and zucchini and some cherry tomatoes, in a bush tomato-based dressing.
BTW if anyone in the Melbournes knows where I can buy not-ground bush tomato, please let me know, I want to try turning these into scones.