Tofu is an extremely versatile ingredient. You can fry it, bake it, marinade it, and now, you can even scramble it. It’s a rich source of protein and calcium and is a perfect substitute for meat or dairy products in many meals.
Whether you’re a vegan, vegetarian, or simply someone looking to vary their protein sources and try new things, this is worth a try.
Developed by our team of in-house nutritionists, this recipe is perfect for those lazy weekend mornings when you’re looking for something that packs a bit more punch than your typical weekday breakfasts.
At Second Nature, we provide 1-1 support from a registered nutritionist or dietitian to help you find a way of eating that works for you. Whether you’re a vegan or meat-eater, our programme has been clinically proven to help 9 out of 10 people lose weight.
Take our health quiz here if you’d like to try Second Nature and pay what you want for the first 14 days.
Otherwise, onto the good stuff.
Prep and cooking time: 20mins
100g (2) large mushrooms
150g cherry tomatoes
5 sprigs fresh thyme, de-stemmed
2 tbsp extra virgin olive oil
280g (1 packet) firm tofu, lightly mashed
½ tsp ground turmeric
½ tsp ground paprika
½ tsp garlic powder
1 tbsp milk alternative
2 slices sourdough or rye bread, toasted (optional)
1 large handful spinach
1 small handful chives, sliced
½ lemon, cut into wedges (optional)
- Preheat the oven to grill.
- Add the mushrooms and cherry tomatoes to a large, non-stick baking tray. Cover with 1 tbsp of the oil, fresh thyme, salt, and pepper. Grill for 10-15mins, or until the mushroom has reduced in size and is moist, and the tomatoes are lightly charred.
- Mash the tofu until it breaks up into small chunks.
- Mix the turmeric, paprika, garlic powder, and milk.
- Heat 1 tbsp of oil in a large, non-stick frying pan. Add the tofu, then the spice mix, and season generously with salt and pepper.
- Serve the tofu ‘eggs’ with grilled mushrooms and tomatoes, fresh spinach, chives, toast (if using), and lemon wedges (if using).