Here is a super quick yet super delicious recipe for those nights were time is an issue.
The secret for a perfect “egg-like” teaxture is to blend the tofu in the food processor (don’t listen to waht the recipe says, use a food processor, not a blender for this) for at least 5 to 8 minutes until you obtain a very smooth and spreadable texture which stick to the side of your food processor.
You can easily replace the fresh spinach by frozen ones and the oyster mushrooms by regular white mushrooms, making this recipe an excellent go to recipe when there is nothing much left in the fridge.
Serve with grilled or steamed veggies or a salad.
Link to the recipe: http://www.pcrm.org/recipe/oyster_mushroom.html