A Breakfast Sandywich

• 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)

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.

sunflower oil, eggs, milk, mushrooms, onion, bread, tomato paste, mixed herbs, pepper, water, chili

Taken from www.food.com/recipe/a-breakfast-sandywich-390334 (may not work)