Scrambled Tofu on Mushroom Cup

• 2g Extra Light Olive Oil Spray
• 2g Dill
• 100g Portabella Mushrooms 
• 1g Black Pepper
• 25g Ricotta Cheese
• 125g Firm Silken Tofu
• 50g Tomatoes
• 2g Turmeric 

Method

1. Heat oil in a small frying pan and place mushroom in hot pan, flipping sides until cooked through.
2. Leave mushroom under warm grill whilst you crumble tofu into hot pan and add turmeric and black pepper to tofu.
3. Stir through until tofu looks like scrambled egg and then take off heat.
4. Add ricotta cheese.
5. Place mushroom cup on a plate and pile on scrambled tofu and then add chopped tomato Sprinkle with chopped dill and extra ground pepper to taste.
6. This meal is suitable for vegans simply by removing the ricotta cheese.