YOUR SOLIN GENERATED RECIPE
Pan-Seared Oyster Mushrooms with Garlic and Fresh Herbs with Tofu and Poached Eggs
A vibrant, fragrant dish featuring tender pan-seared oyster mushrooms tossed in garlic-infused olive oil and fresh herbs, complemented by crispy sautéed tofu and perfectly poached eggs. This dish strikes a refined balance with its earthy flavors and satisfying protein punch, making it perfect for any meal of the day.
INGREDIENTS
8 oz Oyster Mushrooms (227g)
200g Firm Tofu
2 Large Eggs
1 tbsp Extra Virgin Olive Oil
3 Garlic Cloves
3 tbsp Fresh Mixed Herbs
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Wipe the oyster mushrooms clean and tear them into bite-sized pieces.
Slice the firm tofu into 1/2-inch cubes and pat dry with a paper towel.
Mince the garlic cloves and roughly chop the fresh herbs.
Heat half of the olive oil in a large non-stick skillet over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
In the same skillet, add the remaining olive oil. Sauté the minced garlic until fragrant, then add the oyster mushrooms. Cook the mushrooms over medium-high heat until they are tender and lightly browned, about 4-5 minutes.
Stir in the chopped fresh herbs, salt, and pepper. Return the crispy tofu to the pan and gently toss to combine.
In a separate saucepan, poach the eggs by bringing water to a gentle simmer. Crack each egg into a small dish and carefully slide them into the water. Poach for about 3 minutes or until the whites are set with a runny yolk. Remove with a slotted spoon and gently pat dry.
Plate the sautéed oyster mushrooms, tofu, and garlic-herb mixture, then top with the poached eggs. Finish with an extra sprinkle of fresh herbs, salt, and pepper if desired.