Veggie Fried Tofu

Serves 1 | Prep time: 5 mins | Cooking time: 10 mins

INGREDIENTS

• 1/2  medium potato, cubed
• 120g/4.23oz firm tofu, crumbled
• 1/2 tsp turmeric
• 1 tsp mixed herbs
• 1/2 tsp Massel salt-reduced stock powder
• 1/2 tomato, chopped
• 1 cup spinach
• 1 Tbsp nutritional yeast
• Iodised salt (optional) and pepper to taste
• 1 slice wholemeal bread, toasted (use gluten-free bread for GF option)

METHOD

1. Pre boil/steam the potato and leave to cool. You can do this the night before and store in the fridge.
2. Heat a little oil in a frying pan. Add the cubed potato and fry for a couple of minutes.
3. Add the crumbled tofu and mix together well, then add the turmeric, herbs and stock powder. At this point if the mix is a little dry you can add a splash of water.
4. Add the chopped tomato and spinach and cook for 1-2 minutes until the spinach is wilted and the tomatoes have softened a little. Add the nutritional yeast and season as desired.
5. Serve with toast.