This recipe is brought to you by Nadia, a familiar face at Studio Seefeld.
Nadia was raised in the Swiss mountains, surrounded by nature. She is a passionate cook and author of three bestselling cookbooks, all based on her motto: “Eat better, not less.” Nadia believes that healthy eating is more than just a diet – it’s a lifestyle. She is excited to share her recipes to help you fuel or recover from your workouts at Booster!
We hope you enjoy this recipe!”
Recipe: Tofu, Mushroom & Spinach Bowl
When you’re in a hurry and feel the need for a salty, protein-rich and heart-warming breakfast that also contains a good portion of vegetables, vitamins and nutrients, this bowl is perfect!
200 g mushrooms of choice
180-200 g tofu, natural
1 tbsp olive oil
2 tbsp water
1/2 tsp salt
1/2 tsp pepper
150 g spinach, fresh
10 g chives
TOPPINGS: a little lemon juice, 1/4-1/2 avocado, watercress or parsley, 1/4 cucumber.
1. Slice the mushrooms and cut the tofu into cubes of about 1.2-1-4 cm.
2. Heat the olive oil and water in a frying pan, add the mushrooms & tofu and stir-fry for 10-12 minutes on medium-high heat. Season with the salt and pepper, add the spinach and continue stirring until the spinach breaks down. Remove the pan from the heat.
3. Finely chop the chives, add to the vegetables and arrange in a plate. Drizzle a little lemon juice on top, garnish with fresh herbs, serve with some avocado and thinly sliced cucumber and add a little more salt if desired.
TIP: For a more filling version and an extra serving of carbohydrates, serve 1-2 slices of toasted whole wheat bread or pumpernickel bread with it.
