1Drain and rinse mushrooms. Add to a lightly oiled frying pan, preferably cast iron. Set heat to medium-high (induction #6).

2Season for taste and fry for 5 minutes on each side or until golden brown and crispy.

3In the meantime, make the creamy tofu. Add cooked beetroot, cooked onions, milk, garlic powder and salt to a blender (large cup).

Vitamin E Boost: Add 30 g (~ 1 oz) of sunflower seeds and blend again until smooth.

4Blend until smooth ~ 60 seconds.

5Add tofu.

6Blend again until smooth ~ 60 seconds.

Protein Boost: Add 30 g (2 tbsp) of almond protein powder and 30 ml (2 tbsp) more milk then blend again until smooth ~ 60 seconds.

7Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.

8Top with fried mushrooms.

9Garnish with spring onions and sprinkle with ground black pepper for taste.