scrambled tofu with roti bread

This is one of my favourite easy meals to make. I work in batches like a stir fry to keep everything crisp and fresh. The best part is, is you can throw in whatever seasonal vegetables you like, mix up the seasoning, tofu takes on any flavour you wish to make.

ingredients
1 package of firm water packed tofu (honestly any kind of firm/soft chinese tofu would work)
3 stems of asparagus, thinly sliced
2 vegie sausages, sliced
2 mushrooms, diced
1 onion, diced
1 chili, thinly sliced
2 tbsp of pine nuts
2 tbsp fresh parsley
a handful of english spinach
2 tbsp sun dried tomatoes shredded
seasoning of your choice, I used a 1 tbsp of dukkah, some salt and some pepper

method
1. Working in batches I first dry roasted the pine nuts and set aside.

2. Fry up the chili and onion in some olive oil until the onion goes translucent. Add the sausages and saute for about 5 mins until the sausages go brown. Set aside with the pine nuts.

3. Fry up the mushrooms and mash the tofu into them. Let the tofu cook for about 5 minutes to release all of the water. Drain the water then throw all of the other cooked ingredients in and add the spinach, parsley, asparagus and sun dried tomatoes. Toss in the pan until spinach is wilted.

4. Serve with a drizzle of olive oil, salt and lemon juice (its pretty much how I finish everything these days) Voila!