Tofu scramble with mushrooms and spinach on rye

Ingredients

For 1 serving

• Tofu150 g
• Button mushrooms150 g
• Spinach80 g
• Spring onions1
• Turmericto taste
• Extra virgin olive oil1 teaspoon
• Rye bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Clean the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; trim and thinly slice the spring onion. Wash the spinach.
2. Heat the extra virgin olive oil in a pan over high heat and sauté the mushrooms and spring onion for 5 minutes, stirring, until the mushrooms are golden and their liquid has evaporated.
3. Drain the tofu, pat it dry and crumble it with your hands straight into the pan; add the turmeric and cook over medium heat for 3 minutes, stirring, until hot and evenly yellow.
4. Add the spinach and stir for 1–2 minutes, until wilted; season with salt and pepper.
5. Meanwhile toast the rye bread in a toaster or dry pan for 1–2 minutes per side until crisp, and pile the scrambled tofu on top.