Savory Mushroom-Almond Breakfast Porridge

• 180 g (about 1 cup extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 25 g (about 1/4 cup almond flour) — Full-fat blanched almond flour
• 100 g (scant 1/2 cup unsweetened soy milk) — Unsweetened soy milk
• 100 g (about 1 1/2 cups white mushrooms) — Raw white mushrooms
• 8 g (1 3/4 tsp olive oil) — Extra-virgin olive oil
• 5 g (2 tbsp finely snipped chives) — Fresh chives
• 0.4 g (1/3 tsp dried thyme) — Dried thyme leaves
• 0.5 g (scant 1/8 tsp fine salt) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Prepare the tofu and mushroomsPat the drained tofu dry and rub it through your fingers into very fine crumbs. Wipe the mushrooms clean and cut into 5 mm slices. Snip the chives and reserve them for serving.4 minLook for: The tofu resembles small grains, and the mushrooms have evenly thick slices.Safety: Use a stable cutting board and a clean towel for the tofu.
2. 2Brown the mushroom slicesHeat 5 g olive oil in a 24 cm nonstick skillet over medium-high. Add the mushrooms in a broad layer and cook for 6 minutes, turning twice. Add all the dried thyme for the final 30 seconds, then transfer the mushrooms to a bowl.6 minLook for: The mushrooms have golden faces and their released moisture has evaporated.Safety: Keep the pan handle inward and lower the heat if the thyme scorches.
3. 3Cook the almond flourReduce the heat to medium-low. Add the remaining 3 g olive oil and all 25 g almond flour to the skillet. Stir constantly for 2 minutes, scraping the corners so the almond flour cooks evenly.2 minLook for: The almond flour smells nutty and becomes lightly golden without dark patches.Safety: Do not taste uncooked almond flour; keep it moving to prevent burning.
4. 4Simmer the fine tofu porridgeGradually stir the soy milk into the warm almond flour until no dry pockets remain. Add all the finely crumbled tofu, fine salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring and pressing larger tofu curds with the spoon.5 minLook for: The porridge is hot and spoonable, with small soft curds suspended in a creamy almond base.Safety: Keep the heat low enough to avoid splashes of thick porridge.
5. 5Warm the mushrooms throughFold half the browned mushrooms into the almond-tofu porridge. Set the other half on top, cover the skillet, and heat on low for 1 minute.1 minLook for: The porridge remains moist and all the mushrooms are hot.Safety: Lift the lid away from your face to release steam.
6. 6Finish with chivesSpoon all the almond-tofu porridge into one bowl, arrange the reserved mushroom slices on top, and scatter over all the chives. Serve immediately while the porridge is loose and warm.1 minLook for: Browned mushroom slices sit above a creamy porridge with a fresh green chive finish.Safety: Refrigerate any leftovers within 2 hours.