Savoury oat porridge with mushrooms, spinach and tofu

Ingredients

For 1 serving

• Rolled oats40 g
• Vegetable broth250 ml
• Button mushrooms80 g
• Spinach50 g
• Tofu80 g
• Extra virgin olive oil1 teaspoon
• Tamari1 teaspoon
• Black pepperto taste

Contains: gluten, soy, celery,

In season: September – March

Method

1. Wipe the button mushrooms with damp kitchen paper, trim the base of the stems and slice them; drain the tofu, pat it dry and cut it into cubes of about 1.5 cm; wash the spinach.
2. Stir the oats into the vegetable stock in a small pan, bring to a gentle simmer and cook over low heat for 5 minutes, stirring often, until creamy; keep it covered.
3. Meanwhile heat the oil in a frying pan over medium-high heat and stir-fry the mushrooms and tofu for 5 minutes, until the mushrooms are golden and the tofu coloured.
4. Add the spinach and stir for 1 minute, until wilted; add the tamari and let it sizzle away for a few seconds.
5. Pour the porridge into a bowl, top with the mushrooms, tofu and spinach and finish with a grind of black pepper.