Ginger and Plum Tofu.

My new favourite thing to do is make lots of tofu for dinner, and save some for lunch the next day. I cheated and bought a marinade- ginger and plum, yum!- sliced the tofu into fairly slim triangles and grilled for around 15 minutes, turning every so often. In a frying pan I melted some butter, then threw in half a bag of spinach, allowing it to wilt gently, whilst seasoning and grating nutmeg over. When the tofu is nearly cooked, I threw a handful of cashews under the grill with it so they are slightly tangy and crunchy, then serve with plenty of salad. Delish!