Vegan Eating for Summer
TOFU SCRAMBLE WITH MUSHROOMS
Serves: 2 Prep time: 25 minutes
INGREDIENTS
150 g tofu
1 tsp olive oil
1/2 tsp turmeric
1 tsp nutritional yeast
Salt and pepper, to taste
A handful of baby spinach
50 ml soy milk
50 g mushrooms, sliced
50 g baby tomatoes, halved
2 slices of toasted bread
METHOD
1. Pat-dry the tofu using a paper towel.
2. Preheat the olive oil in a non-stick pan.
3. Crumble tofu in a bowl using a fork and put it into the pan. Add turmeric, nutritional yeast, salt and pepper.
4. Cook and stir for three to five minutes on medium heat.
5. Add washed baby spinach and soy milk. Cook
