Tofu and bean stew

Tofu and bean stew

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Heat 1 tsp of olive oil in a pan over low heat fry 1 clove of garlic and 1 small onion until soft. Add one large carrot and 100g peeled, chopped potato with 1 tsp of smoked paprika and a pinch of dried thyme. Cut 75g of cubed tofu and add to the pan along with half a 400g tin of drained butter beans and half a tin of tomatoes then cook for 10 minutes. Add a handful of baby spinach and cook for a further 5 minutes then serve.