Tofu Scramble with Spinach, Garlic and Mushrooms Recipe

Serves

Ingredients

1–2tsp olive oil
1 clove garlic, finely chopped
1 small white onion, finely chopped
100g mushrooms, sliced
200g firm organic tofu, broken into small pieces
1tbsp nutritional yeast flakes, mixed into a paste with 1tbsp water
handful of spinach leaves
1tsp turmeric
1tsp cumin
1tsp lemon juice
1tsp soy sauce
1tsp chilli flakes (optional)

Method

Heat the oil in a deep-sided frying pan and sauté the garlic for around 10 seconds.

Just as the garlic begins to brown, add the onion and mushrooms.

Continue to sauté for 3-4 minutes until the onion begins to become translucent.

Add the tofu to the pan and cook for around 5 minutes, stirring to break the tofu up further until it resembles scrambled eggs in texture.

Add the yeast paste, the spinach leaves and all of the other ingredients to the pan.

Continue to cook, stirring continuously until everything is thoroughly mixed and warmed through. Serve on a slice of porridge bread or a grilled portobello mushroom, or with some avocado and cherry vine tomatoes

Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy

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