Easy Scrambled Tofu Breakfast Bowl

Bring a small pan of water to the boil. Add the baby potatoes and cook for 15 minutes. Drain, plunge into cold water to cool. Slice each potato in half then quarter.

Crumble the Cauldron Authentic Tofu into a small non-stick saucepan. Add the oat milk and turmeric and mix to combine.

Place over a medium heat and cook for 2 minutes to warm though. Add the chopped chives, set to one side and keep warm. 

Heat a large non-stick frying pan over a medium high heat. Add the one calorie cooking spray to the pan. Sauté the potatoes for 5 minutes. Push the potatoes to one side. Add the vine tomatoes and button mushrooms, sauté for 5 minutes, move to the side of the pan, add the spinach and wilt for 2 minutes.

Divide each cooked ingredient between 2 serving bowls. Add sliced avocado and a side of soda bread thinly spread with vegan butter. 

Garnish with extra chives.