Plant Proof Protein Bowl

In a medium non-stick pan, add mushrooms and tomatoes over medium heat for 5 minutes, or until vegetables have softened. Add a dash of water if it starts to stick to the pan. Remove from pan and set aside.

For the tofu scramble, use a fork to mash the tofu, and once it resembles thick rice, add turmeric and paprika and season with salt and pepper to taste.

Place the pan back over medium heat and cook the scramble until warm and beginning to brown. Stir through mushrooms and tomatoes and set aside in a bowl.

Place pan back on the heat, without cleaning, and add garlic and kale and cook until slightly crispy.

Time to build the bowl! Divide quinoa between serving bowls, add tofu scramble, kale, chickpeas, kidney beans, avocado and lime wedges to serve.

Note: Feel free to add any other vegetables you have on hand - a good way to boost your micronutrient intake and get through your fresh food before it spoils.