Hungarian breakfast bowl recipe

Ingredients

• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 1 medium Anaheim chile, Hungarian wax pepper, or green bell pepper, cut into 1/8-inch rounds
• ½ cup grape tomatoes
• 2 garlic cloves, minced
• 1 (14-ounce) package firm or extra-firm tofu, pressed for 10 minutes
• ½ teaspoon ground turmeric
• 2 tablespoons vegetable broth
• ½ teaspoon Hungarian paprika
• ½ teaspoon Indian black salt (optional)
• Sea salt and black pepper
• 4 to 6 slices bread, toasted

• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• ¼ teaspoon red pepper flakes
• 2 whole garlic cloves
• 8 ounces cremini mushrooms, stems removed and wiped clean
• ½ teaspoon dried sage
• Sea salt and black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until golden, about 5 minutes, stirring occasionally. Add the Anaheim chile, tomatoes, and garlic and continue to cook for another 4 minutes, stirring occasionally.
2. Mash the tofu and add to the vegetables along with the turmeric. Stir and cook until the tofu is golden and dry, about 8 minutes. Stir in the broth and cook until evaporated. Remove from heat, stir in the paprika and optional black salt. Season with sea salt and black pepper.
Mushrooms
3. Heat the oil in a medium skillet over medium heat. Add the fennel, red pepper flakes, and garlic. Add the mushrooms, placing them stem side up. Sprinkle the sage into the mushroom caps. Cook the mushrooms undisturbed until almost tender, 6 to 9 minutes, depending on their size. Flip the mushrooms and continue to cook 5 more minutes. Flip one last time and remove from the heat. Season with the salt and black pepper, to taste. Serve the mushrooms with the scramble and toast.