Your New Go-To Fall Breakfast
It’s soup season! This recipe is the ultimate warm, cozy way to start your day when you are craving something savoury. Packed with protein and micronutrients, this breakfast will keep you satiated well into the afternoon. The ultimate bonus? It only takes 15 minutes to whip up, perfect for those busy mornings or a lazy weekend brunch.
Savoury Morning Tofu & Egg Bowl
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Makes 1 serving.
Ingredients
- 1 tablespoon chili oil (adjust to your spice preferences)
- 2 eggs
- 1/2 block (~150g) soft tofu, gently broken into chunks
- 1 cup bone or veggie broth
- 1 teaspoon miso paste
- 1 tablespoon dried seaweed (wakame or nori strips)
- 1 green onion, thinly sliced
- Fresh cilantro, chopped, for garnish
Directions
Step 1
Infuse the oil: Heat the chili oil in a skillet over medium heat until shimmering.
Step 2
Warm the tofu: Add the tofu and gently stir to coat in the oil. Let cook for 2-3 minutes until golden in spots.
Step 3
Add the eggs: Crack the eggs over the tofu. Cover and cook on low for 2-4 minutes until the whites are set and the yolks are still soft.
Step 4
Make the broth: In a small pot, warm the broth and stir in the miso paste until dissolved. Add dried seaweed and let it soften.
Step 5
Assemble: Gently place tofu and eggs into a bowl. Pour broth over, avoiding the yolks. Top with green onion, cilantro, and an extra drizzle of chili oil if desired.
Recipe by Lindsey Szulc, FIYF Sale and Account Manager