Garlicky cannellini and tofu with spinach

Ingredients

For 1 serving

• Cooked cannellini beans160 g
• Tofu120 g
• Spinach200 g
• Garlic2 cloves
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Chili pepper0.3
• Whole wheat bread30 g
• Saltto taste

Contains: gluten, soy,

In season: October – April

Method

1. Drain the tofu, pat it dry with kitchen paper and cut it into cubes of about 1.5 cm; peel the garlic and slice it thinly; wash and drain the spinach; rinse the cannellini beans.
2. Heat the oil in a wide frying pan over medium heat and fry the tofu with the garlic for 5 minutes, turning often, until the tofu is golden and the garlic is just pale gold (burnt garlic turns bitter).
3. Add the still-damp spinach and the chilli, season with salt and let it wilt for 2 minutes, stirring.
4. Add the cannellini beans and heat for 3 minutes over medium heat, until hot; mash a few to make the pan juices creamy.
5. Meanwhile toast the wholemeal bread. Off the heat grate over the lemon zest (yellow part only), adjust the salt and serve with the bread.