1. Ingredients
    • 400 g firm tofu, cubed
    • 200 g mushrooms, sliced
    • 3 cups fresh spinach
    • ½ cup chickpeas
    • 2 tbsp oil
    • 2 garlic cloves, minced
    • 1 tbsp soy sauce
    • 1 tbsp lemon juice
    • ½ tsp smoked paprika
    • ¼ tsp black pepper
    • Salt, to taste
    • 1 tbsp sesame seeds (optional)
    Method
    1. Crisp the tofu: Pat tofu dry. Heat 1 tbsp oil in a large pan and fry tofu cubes for 6–8 minutes, turning until golden. Remove.
    2. Cook mushrooms: Add remaining oil and mushrooms. Cook 4–5 minutes until browned.
    3. Add greens: Add garlic and spinach. Stir for 1–2 minutes until the spinach wilts.
    4. Combine: Return tofu to the pan and add chickpeas, soy sauce, paprika, and black pepper. Toss for 2–3 minutes.
    5. Finish: Add lemon juice and adjust salt. Sprinkle with sesame seeds if desired.
    For the photo-style result: Brown the tofu quite well and let the mushrooms caramelize before adding the spinach.