Day 5: Breakfast – Scrambled Tofu and Mushrooms on Toast

Ingredients

For the Scrambled Tofu:

• 200g firm tofu (pressed to remove excess water)
• ¼ tsp ground turmeric
• ½ tsp garlic powder
• ¼ tsp paprika
• Dash of salt and pepper
• 1 tbsp tahini (optional for creaminess)
• 2 tbsp vegetable stock or Royco mixed with water
• ¼ cup (60 mL) plant milk (almond or soy) or water
• 1 tbsp oil

For the Mushrooms:

• 200g mushrooms, sliced
• Fresh rosemary or your choice of herbs
• 1 tbsp oil

To Serve:

• 2 slices of bread (preferably wholegrain or brown), toasted

Instructions

1. Prepare the Mushrooms:
   • Heat 1 tbsp oil in a pan over medium heat.
   • Add sliced mushrooms and fresh rosemary.
   • Cook for about 5–7 minutes, stirring occasionally, until the mushrooms are browned and tender.
   • Set aside.
2. Make the Scrambled Tofu:
   • In another pan, heat 1 tbsp oil over medium heat.
   • Crumble the tofu into the pan using your hands or a fork.
   • Add turmeric, garlic powder, paprika, salt, and pepper. Stir to coat evenly.
   • Add tahini (if using), vegetable stock or Royco, and plant milk.
   • Stir gently and cook for 5–7 minutes, allowing the tofu to absorb the flavors and the liquid to reduce slightly. The texture should be creamy but not runny.
3. Toast the Bread:
   • Toast the bread slices until golden and crisp.
4. Assemble:
   • Place the toast on plates.
   • Top each slice with a generous helping of scrambled tofu.
   • Add the sautéed mushrooms on top or on the side.
5. Optional: Garnish with extra herbs or a drizzle of tahini for extra flavour.

Serving Suggestion

Great with a side of avocado, a squeeze of lemon.