Red lentil breakfast porridge with coconut and spinach

Steps

1. Rinse the lentils and simmer them in the coconut milk with 150 ml water for 12 minutes.
2. Add the chopped tomatoes, turmeric, cumin and salt and cook for 3 more minutes.
3. Stir in the spinach until it wilts.
4. Top with the diced tofu browned in a dry pan.