Griddled Portobello Mushroom and Basil Tofu with wilted spinach on a seeded bun with salad.

Well I am home safely from Korea and made it home without falling foul of the dreaded Gallstone attack again. Now I am back on British soil I've been trying to fill my cupboards with food I can eat!! I spent a good half an hour stripping my freezer of all the yummy meals I had made and frozen for lazy days - as of course I cannot eat them at the moment in this detox phase and I thought it best not to leave them there to tempt me. So they are now languishing in the depths of the deep freeze in the garage.

In restocking my cupboards I spent a good 3 hours in Waitrose (our local supermarket) checking labels for wheat, meat, dairy, eggs oh and low fat.... They must have thought I was some mad bag lady. In the end I came out with a trolley packed with what I hope are yummy things.

My first meal of this new revolution was my lunch on returning home.



Griddled Portobello Mushroom and Basil Tofu with wilted spinach on a seeded bun with Lentil Salad and leaves.

Ingredients:
1 large portobello mushroom
1 slice of basil laced tofu
1 scoop of lentil and red pepper salad
1 bun (I used a gluten free seeded bun)
A handful of baby spinach leaves
Salad leaves
Chopped tomato, cucumber, red pepper
Balsamic Vinegar

Admittedly you don't have to go gluten free on this. You could have a lovely chiabatta roll or some french baguette or just a wholemeal bun - but I was pleasantly surprised to find some seeded gluten free buns which although looked a slightly strange texture - after toasting were wonderful.

The tofu was a lovely surprise. I wasn't sure about flavoured Tofu but I will definately be back for more. I sliced off a thin piece (burger sized) and griddled it with a small spritz of olive oil. The Portobello mushroom was also griddled in the same pan. I found it worked well to griddle the tofu and mushroom for about 5 minutes, then remove the tofu add a tiny amount of water onto the mushroom place the spinach onto the mushroom and pop a lid over the pan to steam the mushroom and wilt the spinach for about 1 minute.

Put the Tofu and the mushroom into the bun put the spinach on the top. Then put your salad onto the plate along with the lentil and red pepper salad which I admit was bought ready to eat and drizzle with balsamic vinegar (you may use Extra Virgin Olive Oil as well but I am limiting my fat intake carefully.

Ok so I admit some of this was cheated as it was bought rather than cooked from scratch but it was delicious. The best bit was the portobello mushroom. It was absolutely delicious. Even the lentil salad was good and I have always been a reluctant lentil eater. Possibly I could look back over my childhood to a particular dish "Red Dragon Pie" which I seem to remember involving lentils and aduki beans - it was awful to my childhood palate (although I am sure i would like it now with my grown up tastebuds) but back then it was pure torture and really clouded my ability to consume pulses for decades to come.

Anyway this is not much of a recipe more of a serving suggestion - but surprisingly good all the same! Enjoy!!