Mushrooms and tofu scramble open toast
When it comes to toasted bread, nothing can hold me back. I love them all, of all textures, shapes, and sizes.
This quick mushrooms and tofu scramble is perfect for breakfast: light and tasty, it is prepared in just a few minutes. You can choose the bread you like: plain white or seeded, rye or wholewheat… Or, if you prefer, you can also use a bagel.
Here’s how to make it.
- Bread of your choice
- 150 gr silken tofu
- 10-12 small-sized mushrooms
- 1 garlic clove
- Olive oil
- Black pepper
- 1 teaspoon vegetable powder
Wash and dice the mushrooms. Peel and thinly slice the garlic clove. In a non-stick skillet, heat to low a little olive oil with the garlic. Roughly dice the silken tofu and add it to the skillet together with the mushrooms. Season with the vegetable powder, a handful parsley and a pinch of black pepper. Stir to roughly crush the tofu and let cook on a low heat for 5 minutes, until the mushrooms are cooked.
Toast the bread, transfer to the serving plate and top with the tofu scramble. Enjoy while hot!