Tofu & mushroom stir-fry

What you need

• ·250g firm tofu
• ·200g chestnut mushrooms
• ·120g mixed peppers
• ·80g baby spinach
• ·10g garlic
• ·15g soy sauce
• ·6g olive oil

Method

1. 1Press the tofu properly — ten minutes under something heavy — then cube it and dry-fry on a high heat until three faces are golden.
2. 2Out onto a plate. Mushrooms into the same dry pan, hard, until they have given up their water and browned.
3. 3Only now the oil, then the peppers for 3 minutes so they blister rather than steam.
4. 4Tofu back in, garlic for 30 seconds, soy round the edge of the pan where it will catch and reduce.
5. 5Spinach on top, heat off, lid on for a minute.

48g of protein in about 540 calories, with no rice under it. Six grams of oil is not a typo — this is the plate that makes a vegan cut work.

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