Scrambled Tofu Breakfast Bowl

Steps

1. Press the tofu between two plates with a weight on top for 5 minutes, pour off the water, then crumble it with your fingers into pieces the size of scrambled egg.

   5 min

2. Dice the onion and slice the mushrooms. Heat the oil in a pan over medium-high heat and cook them for 5 minutes, until the mushrooms have given up their water and started to brown.

   5 min

3. Add the crumbled tofu, turmeric, garlic powder, salt and pepper. Fry for 5 minutes without stirring too often, so some edges catch and go golden.

   5 min

4. Stir in the spinach and the halved cherry tomatoes and cook for a minute more, just until the spinach wilts.

   2 min

5. Divide between two bowls and scatter with chopped parsley.

   1 min

Serving suggestion

Good in a bowl or piled onto toast. Half an avocado on the side suits it.

Storage

Keeps 3 days in the fridge. Reheat in a pan; the tomatoes go soft in a microwave.

Notes

Pressing matters. Wet tofu steams instead of frying and stays pale and bland.