Mushroom & tofu breakfast hash

What you need

• ·220g firm tofu
• ·200g chestnut mushrooms
• ·100g baby spinach
• ·120g cherry tomatoes
• ·8g garlic
• ·5g olive oil
• ·4g ground spices (cumin, paprika, turmeric)

Method

1. 1Mushrooms into a dry pan first, sliced thick, on a high heat. No oil yet — they have to give up their water and take it back before anything else goes in, and oil at this stage just stops that happening.
2. 2When they squeak and go brown, push them aside and add the oil, then the tofu crumbled in by hand rather than cubed. Crumbled, it catches and crisps like the mushrooms.
3. 3Spices and garlic for the last minute, halved tomatoes cut-side down alongside.
4. 4Spinach on top, heat off, lid on for a minute to wilt it in the residual heat.

A savoury breakfast with no bread under it. Crumbling the tofu rather than cubing it is what gives you the browned edges.

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