Tofu Scramble with Turmeric Yogurt

Method

1. Wrap the tofu in a clean towel and press it under a heavy pan for 10 minutes to remove excess water. Crumble it into bite-sized pieces.

2. Heat the oil in a large nonstick skillet over medium heat. Cook the onion for 3 minutes, until soft.

3. Add the tofu, turmeric, cumin and salt and cook for 6 to 8 minutes, stirring now and then, until hot all the way through and lightly golden.

4. Add the spinach and cook for 1 minute, until wilted.

5. Stir the yogurt with the lemon juice, chives and a pinch of pepper. Spoon the warm scramble into two bowls and top with the yogurt, which should stay cool.