- 1 block of firm tofu
- 150gr sliced mushrooms
- 2 handfuls of baby spinach
- 1 tablespoon of olive oil
- 1 small onion chopped
- salt and pepper
Open the tofu and drain the water. With some paper towels drain the moist of the block. Place it into a bowl and mash it into small pieces, it will look like white scrambled eggs. Season with salt, pepper.
In a pan heat a bit of olive oil and throw in the onion; let them get slightly golden. Now throw in the mushrooms and after 2-3 minutes the tofu. Stir and after 1-2 minutes add the spinach leaves.
