Ingredients

The following ingredients have 2 Servings
  • olive oil
  • a bunch of cherry tomatoes on the vine
  • 250 g / 9 oz cooked and cooled small potatoes, halved
  • salt to taste
  • black pepper, to taste
  • 100 g / 3.5 oz baby spinach
  • 1 large shallot, finely diced
  • 1 garlic clove, finely diced
  • 300 g / 10.5 oz silken firm tofu (I use Clearspring)
  • ¼ tsp turmeric, adjust to taste
  • ¼ tsp black salt (has eggy taste), adjust to taste
  • ½ ripe avocado, cut in half

Instruction

  • Brush tomatoes with a little oil (keeping them on the vine if you can) and place them on a small baking tray. Stick them under a grill / broiler for 5-10 minutes, until their skins burst and the tops char a little. Season and set aside.
  • Heat up 2 tsp of olive oil on a small frying pan. Place cold potatoes, cut side down on the hot oil and allow them to fry gently until nicely browned. Season with salt and pepper.
  • Place spinach on another pan with a splash of water. Allow the spinach to wilt using gentle heat. Move it around the pan with a pair of tongs. Season and lift wilted spinach out of the pan, draining any excess water away.
  • Heat up a tablespoon of oil in a pan (I reused the one I used to wilt the spinach) and fry diced shallot and garlic on a very gentle heat.
  • Once shallot is translucent and garlic fragrant (but not browned), add the drained tofu. Smash it a little with the back of a spoon. Season with turmeric, black salt (it will give it eggy taste) and pepper.
  • Divide all the elements (including the avocado) between two bowls and drizzle with extra olive oil if needed.