Sumac Tofu, Tomato & Spinach Breakfast Skillet

Per serving

Calories

469

Protein

36 g

Carbs

34 g

Fat

21 g

Fibre

14 g

Vitamins and minerals, % of a day’s needs

• Iron67%
• Vitamin D0%
• B120%
• Zinc38%
• Magnesium67%
• Omega-338%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 155 g Tofu
• 180 g Fresh spinach
• 200 g Cherry tomatoes
• 60 g Red onion
• 2 Garlic cloves
• 1 tsp Olive oil
• 2 tsp Sumac
• 1 tsp Ground cumin
• 1 tbsp Lemon juice
• 10 g Fresh parsley
• 0.5 tsp Salt

Method

1. 1

   Press the 155g of tofu between two sheets of kitchen paper for a minute, then crumble it into rough lumps. Slice the 60g of red onion, slice the 2 cloves of garlic, halve the 200g of cherry tomatoes and chop the 10g of fresh parsley. Everything after this happens in one skillet.

2. 2

   Warm 1 tsp olive oil in a wide skillet over medium-high heat, add the sliced red onion and the crumbled tofu and cook for 5 minutes without stirring much, until the tofu has golden faces on it.

3. 3

   Add the sliced garlic, 1 tsp ground cumin and 2 tsp sumac and stir for 30 seconds, until they smell toasted. Tip in the halved cherry tomatoes and 0.5 tsp salt and cook for 3 minutes over medium-high heat, until the tomato skins split and their juice loosens the pan.

4. 4

   Add the 180g of fresh spinach a handful at a time over medium heat, folding each through until it collapses, about 3 minutes for the lot. Take the skillet off the heat.

5. 5

   Stir through 1 tbsp lemon juice and the chopped parsley and eat straight from the skillet. It keeps 3 days chilled and reheats without the tofu going rubbery.