I first made this dish using all the leftovers I had in my fridge and what a happy accident! Protein rich, super yummy, hearty and a great way to clear out your fridge and get your 5 a day in! I **almost** had no room for dessert when I was done.
Prep time: 5 mins
Cooking time: 20 mins
Difficulty: Easy
Serves: 1
Macro breakdown: Calories: 509 kcal, Protein: 34g, Carbs: 30g, Fat: 30g (per serving)
Ingredients:
200g extra firm tofu
30g potato
1/2 large avocado
100g frozen peas
50g baby spinach
1 tsp paprika
Salt and pepper
Hot sauce (optional)
Method:
Chop the tofu into cubes and season with 1 tsp paprika, salt and pepper. Bake in the oven at 200 °C (390 °F) for 15mins.
Meanwhile, peel and chop the potatoes into chunks and boil in salted water until they a soft and also mushy.
Drain and add half the avocado, season with salt and pepper and begin to mash. The avocado should give it a creamy consistency without the need to add milk!
Steam the spinach and frozen peas for 3mins and then season with pepper.
Serve up! Place the mash on a plate and top with the spinach and tofu. Line the peas around the mash. Top with hot sauce!
Delicious!
Notes: You can use up whatever veggies you have in this, and if you don't have tofu you can use mushrooms instead!
Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE
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