Ingredients
| 1 Tbsp | Oil, flavourless |
| 1 | Spring onion, finely chopped |
| 1 Tbsp | Freshly grated ginger |
| 200 g | Button mushrooms, finely sliced |
| 300 g | Firm tofu, crumbled (Main) |
| 2 cups | Baby spinach leaves |
| 1 serving | Salt and freshly ground black pepper, to season |
To serve
| 1 | Tomatoes, grilled |
| 2 | Lemon wedges |
| 2 slices | Seed loaf |
Directions
- In a large frying pan heat the oil. Add the spring onions and ginger cooking for 2 minutes. Add the mushrooms and cook until softened.
- Toss in the crumbled tofu and cook for 4 minutes or until lightly browned. Add the spinach to wilt. Season with a little salt and freshly ground pepper.
- Serve hot with a side of tomatoes, toast and lemon to squeeze.
See more of Angela's vegan recipes
