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.