|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|
|2 slices||Seed loaf|
- 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