Creamy Mushrooms and Tofu On Toast

This is a simple dish made from mainly store cupboard ingredients. The tofu adds a lovely creamy texture and has the added benefit of providing extra protein to the dish

.Serves 2. Protein: 30.1g Preparation Time: 15 minutes

Ingredients:

• 2 tsp extra virgin olive oil (plus a little extra for dressing)

• 500g mixed mushrooms, sliced (I like wild mushrooms but any will mushroom will do)

• 1 garlic clove, finely chopped

• 180g silken tofu (about half a carton – soft, creamy kind)

• 3 tsp Dijon mustard

• 40g Parmesan cheese, grated (or 2-3 tbsp nutritional yeast for a vegan version)

• 2 eggs (or 100g cannellini beans for vegan option)

• 2 slices sourdough bread

• Mixed salad leaves, to serve

Method:

1. Prepare the mushrooms:
   Heat olive oil in a large frying pan over medium heat. Add the sliced mushrooms and cook for 5 minutes until softened. Add the chopped garlic and stir for 1–2 more minutes until fragrant.

2. Poach the eggs (skip this step if using beans):

   • Bring a pan of salted water to a gentle simmer (not a rolling boil).

   • Crack each egg into a small cup or ramekin.

   • Stir the water to create a slight whirlpool and gently slide in one egg at a time.

   • Poach for about 3 minutes for a soft yolk or 4–5 minutes for firmer.

   • Lift out with a slotted spoon and drain on kitchen paper.
     (Vegan? Warm the cannellini beans in a pan or microwave instead.)

3. Make the sauce:
   In a blender or food processor, blitz the silken tofu, Dijon mustard, and Parmesan (or nutritional yeast) until smooth and creamy.

4. Combine:
   Remove the mushroom pan from the heat and stir in the sauce gently. Do not reheat too much, as the tofu sauce can split.

5. Toast the sourdough and dress the mixed salad leaves with a little olive oil.

6. Assemble:
   Top each slice of toast with the creamy mushroom mixture. Add a poached egg (or spoon over the cannellini beans). Serve with the dressed salad on the side