 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
My favourite breakfast butty, can be made veggie by using eggs instead of tofu. I some times eat eggs cos my mate dunc has chickens and they are happy little chappies with tons of room to roam about it. The main thing that puts me off eating eggs is the fact that chickens eat slugs and i am petrified of them. I almost dis owned my dog once for eating a slug. i got over it after a week. I let her lick me now. You can replace teh tomato paste with ketchup- i just dont like ketchup. Ingredients:
1/2 tablespoon sunflower oil |
250 g firm tofu or 3 eggs |
3 tablespoons milk (if using eggs) |
200 g mushrooms (preferabley big field ones) |
1 medium onion (sliced into rings) |
2 slices bread |
1 teaspoon tomato paste |
1 vegetarian bouillon cube |
1 teaspoon mixed herbs |
good pinch pepper |
2 tablespoons water |
1 pinch chili (optional) |
Directions:
1. heat oil in pan add the mushrooms (whole is possible and good if not chopped) and onion rings cook for about 5 minutes until onions are soft and mushrooms are soft, remove from pan and keep warm.
2. if using tofu drain, give it a squeeze and crumble. add the tofu and tofu seasoning ingredients and water cook until the water has evaporated and the tofu looks creamyish.
3. if using eggs beat with milk in a jug add a pinch of pepper and add to the oil in pan turn heat down to medirum and scramble keeping the eggs moving, when they are set but still creamy.
4. take one slice and bread and spread with tomato paste stack the eggs/ tofu on top and then the veg finish with another piece of bread. serves two hungerish people.
|
|