Cook the rice on medium heat until all the water is absorbed.
In a large pan or wok on medium to high heat, add the broccoli florets and a splash of water. Close the lid and let the broccoli cook for a few minutes until softened. Then add the canola oil, soy sauce, cremini mushrooms, and carrots. Stir to combine and let it cook without the lid for a few minutes until the mushrooms are cooked through. Set aside.
In a second pan on high heat, add the canola oil for the tofu. Cut the tofu in triangles and add them to the pan. Add about 1 teaspoon of hoisin sauce and stir to get the tofu coated.
Let the tofu pan-fry for about 4 minutes on each side or until it gets golden and crispy.
Divide the rice into bowls, add the veggies and crispy hoisin-glazed tofu and drizzle with more hoisin sauce. Enjoy!
Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with s
ea salt to taste. Set aside at room temperature until needed. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scr
amble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season w
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no prescription with fast delivery drugstoreith sea salt and ground black pepper. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with finely chopped red chilli peppers, sprigs and lime wedges.
Preheat the oven to 200°C/ 390°F.
Wash and dice the bell pepper and onions. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well.
Mix in the cheese to the batter.
Add some hot sauce.
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots.
Pop into the oven for 20 minutes or until the tops are firm to the touch