Serves 3
Ingredients
400g firm tofu, drained
1 tbsp extra virgin olive oil
6 mushrooms, thinly sliced
2 garlic cloves, crushed
1 tbsp miso paste
200ml vegetable stock
150g spinach
1 1⁄2 avocados
2 spring onions
Sea salt and pepper
Method
1. Tightly wrap the tofu in a clean tea towel. Over the sink, squeeze the tofu tightly to extract as much of the water as possible. Unwrap and crumble into a bowl.
2. Heat the oil in a large frying pan over a medium heat. Add the tofu and stir fry for 4-5 minutes. Add the mushrooms and garlic and fry for another minute until aromatic.
3. Combine the miso paste and stock together and add to the pan to cook for a further 3-5 minutes along with the spinach until the stock has reduced, the spinach has wilted, and you are left with soft scrambled tofu. Season to taste and divide between plates.
4. Serve with 1⁄2 avocado per person and a sprinkling of spring onions.