Garden Mains · Modern Vegan
Tofu, Mushroom and Spinach Skillet with Sourdough
Turmeric-kissed tofu cubes crisp up alongside browned mushrooms, blistered tomato and a quick wilt of spinach. Nutritional yeast adds savory depth, and a thick slice of sourdough is perfect for mopping up the pan juices.
Test kitchen note: Crumble a little tofu against the pan as it cooks; the tiny bits fry into crunchy, savory crumbs that cling to the vegetables.
Method 6 steps
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Toss the tofu with turmeric and a pinch of salt.
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Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the tofu 8 minutes, turning occasionally, until golden. Push to one side.
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Add the remaining oil and the mushrooms and cook 5 minutes until browned.
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Lay the tomato wedges in the pan and sear 1 minute per side.
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Add the spinach and toss for 1 minute just until wilted, then sprinkle everything with nutritional yeast and black pepper.
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Serve on plates with parsley scattered over and the toasted sourdough alongside.
That is the whole pie. Enjoy every slice.
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