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Tofu pan with spinach and mushrooms

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Ingredients for 4 servings:

  • 1 tbsp oil, for frying
  • 2 onions, finely chopped
  • 125 g mushrooms, sliced
  • 2 clove(s) garlic, squeezed
  • 30 g pepper, pickled, diced
  • 300 g tofu, natural
  • 1 tsp turmeric
  • 60 g spinach, young
  • 1 tbsp Dijon mustard
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick vegan pan dish, gluten-free

Heat the oil in a pan and sauté the onions and mushrooms for about 5 minutes. Add the garlic and chili peppers and sauté for another 2 minutes. Crumble in the tofu and continue cooking briefly. Now add the turmeric and toss the mixture until it is evenly golden. Add the spinach and let it wilt briefly. Remove from the heat and stir in the mustard. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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