We're celebrating the end of half term with our first ever trip to Legoland today (hooray!)
A high-protein breakfast of tofu omelette made a delicious and hopefully, stamina-building start to the day.
1 tbsp sunflower oil
200g medium firm tofu, cubed
2 spring onions, thinly sliced
1 garlic clove, thinly sliced
tiny knob of butter
3 eggs, beaten
soy sauce and chilli seasoning, to serve
1 Heat the oil in a large non-stick frying pan and cook the tofu for a few minutes on each side until golden and a bit crusty.
2 Add the spring onions, garlic and butter and sizzle for a minute or so until the garlic softens. Pour in the egg, cook for a couple of minutes until set, flip it over if you like then serve with a dash of soy sauce and sprinkling of shichimi powder.