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Wild Mushrooms, Courgette Chips & Tofu Scramble

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Ingredients

300g Wild Mushrooms - prepped into bite size pieces
1 Red Onion - chopped
1 Garlic - chopped finely
1 tsp Olive Oil
250g Small courgettes - cut into "chips" no bigger than 1cm sq
1tblsp Dried Rosemary
1tblsp Olive Oil
200g Spinach
125g Tofu - crumbled
2 tblsp Coconut aminos
4 Sun dried tomatoes chopped

Wild Mushrooms, Courgette Chips & Tofu Scramble

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    Ingredients

    Directions

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    Steps

    1
    Done

    Rub the olive oil and rosemary over the courgettes. Put in the oven for 30 minutes – check and turn so they don’t burn!

    2
    Done

    Heat up 2 pans.

    3
    Done

    Cook the onions and garlic with the olive oil. Add the mushrooms and cook for 2 minutes. Season and cook for a few more minutes.

    4
    Done

    In the other pan – put the tofu move until it starts to warm through. Add the sun dried tomatoes and aminos. Season. Cook for a few minutes. Add spinach and cook until it goes soft.

    I used cashew cream to garnish the dish.

    RdC

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