Protein Bowl with Egg, Mushrooms, Tomato, and Cucumber
A fresh and satisfying bowl packed with protein from boiled eggs and tofu, paired with sautéed mushrooms, juicy tomatoes, and crisp cucumber. Perfect for a quick weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 25g
Ingredients
- 2 large eggs
- 200 g firm tofu
- 200 g mushrooms
- 1 medium tomato
- 1 medium cucumber
- 2 tbsp olive oil
- 1 tbsp soy sauce
- ½ tsp salt
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, bring to a boil, then cook for 8 minutes. Drain and cool under cold water, then peel and halve.
- 2
Pat the 200g tofu dry and cut into 1cm cubes. Slice the 200g mushrooms. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 3
Add the tofu and mushrooms to the skillet, season with 0.5 tsp salt, and cook until golden and crisp, about 8 minutes. Stir in 1 tbsp soy sauce and cook for 1 minute more.
- 4
While that cooks, dice the 1 tomato and 1 cucumber into bite-sized pieces.
- 5
Divide the tofu-mushroom mixture between two bowls. Top with the tomato, cucumber, and halved eggs. Drizzle with the remaining 1 tbsp olive oil and serve.
- 6
Optional: add a sprinkle of chili flakes or black pepper for extra kick.
Tools you’ll need
- small pot
- skillet
- knife
- cutting board
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