By Leozette Roode (The South African vegan Cookbook)
2tsp vegetable oil
1 large onion, chopped
1 punnet mushrooms, sliced
¼ tsp salt
1 pack firm tofu, drained
2 -3 Tbsp almond milk
1 tsp turmeric
¼ tsp black salt
½ tsp garlic and herb seasoning
2 cups spinach, chopped into chunks
6 pepperdews, quartered
Salt & pepper to taste
Baby spinach to serve
Heat the oil in a non-stick pan and fry onion until translucent. Set aside.
In the same pan fry the mushrooms by adding a sprinkle of salt and putting a lid on the pan until the mushrooms have released all their moisture. Remove the lid and simmer until all the liquid has evaporated. Set aside.
Crumble the tofu into pieces by hand or use a potato masher. Add to a clean pan along with another teaspoon of oil and fry for 1 minute stirring constantly until it starts to brown.
Add the almond milk, season with the spices and mix well. Add the cooked onion and mushrooms as well as the chopped spinach and pepperdews. Mix thoroughly.
Season with salt and pepper and serve on seeded bread toast with your favourite chutney and baby spinach leaves on top.