Lately, I’ve been doing my best to eat clean, eat natural, and cook easy, but healthy meals. A couple of weeks ago, I picked up a copy of Gwennie’s (my nickname for Gwenyth Paltrow) sophomore cookbook, “It’s All Good.” One morning, while I was on the quest to use leftover quinoa that I had cooked the morning before, I decided to whip up a combination of recipes from her book and create a savory and salty breakfast that served as the perfect pairing to the Sunday paper.
Find the recipe after the jump!
Sesame Roasted Tofu with an Olive Oil Fried Egg and Quinoa
For the Sesame Roasted Tofu
1 pack of organic, firm tofu cut into 1/2 inch cubes
1/4 cup soy sauce
2 tbsp. raw honey
2 tbsp. extra virgin olive oil
2 tsp. toasted sesame oil
2 garlic cloves, minced
Pinch of roasted sesame seeds
For the Olive Oil Fried Eggs
1 or 2 large eggs
1 tbsp. extra virgin olive oil
Salt and pepper to taste
1. Set the oven to a broil. Whisk the sesame oil, minced garlic, honey, soy sauce, and olive oil into a bowl and mix tofu in.
2. Once the oven is heated to a broil, place tofu inside and bake for 4 to 5 minutes or whenever the tofu is crispy but not burnt.
3. While the tofu is baking, use a tablespoon of olive oil to cook the egg and season with salt and pepper. To keep the yolk soft, but the egg whites thoroughly cooked, place a lid over the pan and cook the eggs for roughly 2 minutes.
4. Once the tofu is done spoon the tofu over any grain that you choose (I had quinoa left over, but this would also be great over toast). Top with the egg and sprinkle with the toasted sesame seeds.