1: Drizzle a non, stick frying pan with olive oil over a medium heat.

2: Dice the onion and crush the garlic, and fry for 3 minutes, until the onions begin to brown and soften.

3: Add the sliced mushrooms and red pepper and fry for a further 4 minutes until beginning to soften. Remove from the heat and set aside.

4: Add a drizzle of oil to the same pan, and crumble in the drained tofu. After 3 minutes, once the tofu is beginning to soften, add the spices and juice of half the lime, mixing well.

5: Add the vegetables back to the tofu mixture, along with the spinach, and stir on a medium heat for 5 minutes.

6: Serve with a wedge of lime, a sprinkle of coriander and a drizzle of siracha hot sauce on warm bread. Season to taste.

Perfect for breakfast as tofu is a “complete” plant, based protein – this scramble packs in 25g per portion!

Recipe and photo by former awesome Made In Hackney project apprentice, volunteer and recipe developer Gina Pegram.