Miso Breakfast Veggie Bowl

To save time, sauté your vegetables the night before and refrigerate ready to use in the morning. You can then reheat them and top with soft boiled or poached eggs, sautéed tofu and fresh, sliced avocado.

Miso dressing
White miso paste 2 tsp
Lemon 1, juiced and zested
Tamari soy sauce 1 tbsp
Toasted sesame oil 1⁄2 tsp
Black pepper to taste

Veggie bowl
Coconut oil or olive oil 1 tbsp
Firm tofu 100g, cubed
Spring onions 2, sliced
Carrots 2, peeled and grated
Tomatoes 2, diced
Spinach leaves 2 large handfuls
Eggs 2, soft boiled or poached
Avocado 1⁄2, sliced ■ Seeds 1 tbsp, toasted

Serves 2

Prep time: 10 mins
Cooking time: 7 mins
Per serving: 327 kcals, 21.7g fat – 7.3g saturates – 14.2g carbs, 10.9g sugars, 15.5g protein, 6.7g fibre, 1.7g salt
1. Whisk together the miso paste, lemon juice, soy sauce and sesame oil. Season with black pepper.
2. Warm the olive oil in a pan and sauté the tofu pieces for 2-3 mins until they start to turn golden. Add the spring onions, carrots, tomatoes and spinach leaves.
Sauté for 2-3 mins until the spinach wilts then stir in the miso dressing. Sauté for a further minute. While this is cooking, poach or boil your eggs.
3. Divide the cooked vegetables and tofu between two bowls. Top each with an egg, avocado slices and toasted seeds.

 

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