WORLD VEGAN DAY – BREAKFAST

Ingredients:

• 2 tbsp Rapeseed Oil
• 1 small onion,finely chopped
• 250g Tofu, firm block
• 1/4 tsp of Tumeric
• 100g Fresh Spinach
• Pinch of Chilli
• 1/2 tsp Sea salt and 1/2 tsp black pepper
• Handful of watercress
• Hot Chilli Sauce, to serve

Method:

1. Rinse and drain the tofu, then wrap it in some kitchen paper to absorb excess water.
2. Heat a large sauté pan with the oil. Add the onions and cook over a meduim heat until soft and golden, then reduce the heat to low. Add a splash of water if needed to prevent sticking.
3. Meanwhile, crumble the tofu in a bowl using a fork, or pulse in a food-processor until evenly chopped.
4. Add the tofu, tumeric,spinach, chilli, black pepper and sea salt to the onions.Increase the heat to medium and cook until the greens are wilted.
5. Taste and add some more seasoning, if needed. Serve and garnish with with Watercress. Chilli hot sauce is optional. Enjoy!
   
   Serve with rustic toast or leftover grains or fried potatoes. A little bit of Chilli sauce gives it a nice little kick