A Breakfast Sandywich

Name: A Breakfast Sandywich
Ingredients: 12 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)

12 ingredients

6 steps

Ingredients

12 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.
3

add the tofu and tofu seasoning ingredients and water cook until the water has evaporated and the tofu looks creamyish.
4

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.
5

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.
6

serves two hungerish people.