250g firm tofu, cubed

2 portobello mushrooms

1/2 cup wilted baby spinach

1 medium zucchini, diced

1/2 red onion, diced

1 clove garlic, minced

2 tablespoons soy sauce or tamari

1 teaspoon Mexican chilli powder

1 teaspoon turmeric

1/2 teaspoon vegetable salt

Cracked pepper, to taste

Olive oil, to fry


1.     Dice the onion and chop the mushroom into medium-sized cubes.

2.     Take a fork and mash the tofu until it looks like crumbles without too many large chunks.

3.     Heat olive oil in a large pan over medium-high heat and cook onions and garlic until the onion is translucent. Add mushroom & zucchini and cook for a further 5 minutes. Add tofu crumbles and spinach as well as any additional vegetables.

4.     Add spices and soy sauce. Cook for a further 3-5 minutes, stirring frequently.

5.     Serve with a couple of piece of grainy sourdough toast with avocado