You could use gluten free oat cakes instead or a slice of gluten free toast.

Serves 1
• 2 tsp olive oil
• 1 garlic clove crushed
4-5 mushrooms sliced
4-5 cherry tomatoes
• 150g firm tofu, drained
• Pinch of smoked paprika
• 1⁄4 tsp ground turmeric
• Sea salt and black pepper to taste
• 1tsp tamari soy sauce
• 1tbsp nutritional yeast flakes
• 1 tomato chopped
• Handful baby spinach leaves
• To serve 2 oat cakes or slice of gluten free toast

1. Heat the oil in a sauté pan, add the garlic, mushrooms and cook for 1 minute to soften.
2. Add the tofu and cherry tomatoes to the pan breaking it up into small pieces.
3. Add the spices, soy sauce, yeast flakes and tomato and cook over a low heat for 5 minutes stirring all the time. Add the spinach leaves at the end to wilt.
4. Serve with toast