Quick & Easy Pan Roasted Tofu with Mushrooms

Quick & Easy Pan Roasted Tofu with Mushrooms

Hello all and Happy Monday! Did you notice I had a day off yesterday and didn’t post anything at all! I think I will try that from now on… just posting Monday to Saturday… unless of course I have something so exciting to tell you that it can’t wait! 😛 🙂 I had a very busy day in the kitchen on Saturday! Dairy, Egg and Gluten Free (DEGF) is one thing, but adding refined sugar free and yeast free into the mix (or out! 😛 ) makes for LOTS of batches! Lots of eating too and by the end I was totally fed up with waiting for the next lot to come out of the oven, tasting them and then making some more. However… 🙂 on Sunday morning breakfast was batch D, E, F… and you know, I actually liked them all! 🙂 and had more for afternoon tea!!! 🙂 That recipe will come soon (it’s for Easter)! but for now, here’s a very quick and easy tofu dinner to throw together 🙂 Loads of healthy goodness in this meal and oodles of yummy taste! 🙂

Gather

  • 200g firm tofu (drained and squeezed of liquid)
  • 10g coconut flour
  • 1 teaspoon paprika
  • 1 teaspoon mixed herbs
  • pinch of dried chilli (or dried chilli seeds)
  • 1/4 teaspoon salt (I used Pink Himalayan)
  • 1/4 teaspoon garlic granules
  • 10g coconut oil for cooking
  • 2 large flat mushrooms roughly chopped
  • 1 medium tomato halved then sliced
  • 50g (2 handfuls) fresh spinach washed

Prepare

  1. Cut the tofu into small cubes and place in a bowl.
  2. Sprinkle the coconut flour all over the tofu.
  3. Add paprika, herbs, chilli, salt and garlic to the bowl

    then gently mix to coat.

  4. Melt the oil in a large frying pan and tip the tofu mixture into the pan (including any loose powders). Toss the tofu in the oil and keep the pan contents moving.
  5. Add the mushrooms and cook for a couple of minutes before adding the tomato.
  6. Heap the spinach into the pan

    and gently mix everything together. When the spinach has wilted, remove from the heat and serve.

  7. Enjoy!

Serve & Store

  • Eat this for a quick and tasty dinner.
  • Add pasta (we used rice & maize spirals) for a more substantial meal.
  • Serve with a fresh salad.
  • When cool, store covered and refrigerated for up to three days.

 

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