Tofu scramble with potato, spinach and shiitake hash recipe

Drain the tofu and pat dry with kitchen paper. Wrap in more kitchen paper or a clean tea towel and put a weight on top (a heavy pan weighed down with tins is perfect) to dry it out.

Meanwhile, bring a large saucepan of water to the boil, add the potatoes and simmer for 8-10 mins until al dente. Drain and rinse to cool a little. Set a large frying pan over a high heat and add the spinach. Cook until wilted, then transfer to a colander and squeeze out any excess water with a wooden spoon.

Melt 2 tbsp spread in a second large frying pan. Add the potatoes and 1 tsp paprika, season and stir-fry over a medium-high heat for 10-15 mins until the potatoes are golden all over.

Meanwhile, in the pan you used for the spinach, melt 1 tbsp spread and add the garlic, mushrooms, leek, thyme and some seasoning. Fry for 6-7 mins over a medium heat until softened. Stir in the spinach and tip the cooked potatoes on top. Set aside while you cook the tofu.

Wipe out the frying pan used for the potatoes, then melt 2 tbsp spread over a medium heat. Crumble in the tofu, then add the turmeric, onion granules and ¼ tsp paprika. Cook, stirring, for 3 mins, then stir in the miso paste and cook for 2 mins, mixing well to evenly coat the tofu.

Mix the Oat Fraîche with the mustard. Serve the tofu scramble on the toasted sourdough, with the shiitake hash and a dollop of the mustard sauce on the side.