Vegetarian fried eggs! Reproducing an informal breakfast most loved for a vegetarian diet, this dish is loaded with protein and calcium and tastes delightful.


2 tbsp additional virgin olive oil

200g/7oz firm tofu

2 spring onions, managed and meagerly cut

40g/1½oz child spinach leaves

½ tsp ground turmeric

ocean salt and ground dark pepper

2 cuts wholegrain sourdough, toasted or griddled, to serve

flame broiled tomatoes, to serve


1 Heat a tablespoon of oil in a medium griddle. Pound the tofu with the rear of a fork or a potato masher in an enormous bowl, until broken into little pieces, at that point add it to the skillet.

2 Stir in the spring onions, spinach, turmeric, a decent touch of ocean salt and heaps of pepper.

3 Fry for 4–5 minutes, mixing continually, until the tofu is velvety, flaky and yellow.

4 Drizzle the rest of the oil on the sourdough, top with the tofu and present with the flame broiled tomatoes.

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