Tofu scramble

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

1. 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.
2. 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.
3. Serve hot with a side of tomatoes, toast and lemon to squeeze.

See more of Angela's vegan recipes

• Vegetable bruschetta with avocado mash
• Vegan cashew brownie