There was a time when I thought I had to eat rice and side dishes for breakfast every day, and that's how I made it. There was a time during the weekend when I had a nice mouthful, sweet jam on crispy baked bread and a cup of fragrant coffee. Now that I've switched to vegetables and fruits, I'm definitely feeling lighter, and now that I'm getting away from eating simple meals with a newer, more varied diet, I'm having a great time preparing breakfast! How is your breakfast time?

[4 servings of ingredients]
1/4 cabbage, 1/4 red cabbage, 1 carrot (medium), 2 eggs, half an apple
[Tofu dressing]
300g of tofu, half an onion, 1 organic lemon (lemon zest, 2 tablespoons of lemon juice), half a teaspoon of salt, 1 tablespoon of apple cider vinegar, 4 tablespoons of olive oil

1. Place cabbage, carrots and eggs in a steamer.
2. Chop the onions into small pieces and place in a mixing bowl to combine all of the above ingredients.
3. Cook tofu in the microwave for 1 minute, and smash finely.
4. You can add smashed tofu to a mixing bowl and mix it well, taste it and add salt.
5. When the water boils in the pot, put the steamer on and steam for 5 minutes.
6. Take out the cabbage first, steam the carrots for another minute or two, and then take them out.
7. Steam the eggs for 3-4 minutes and leave as they are.
8. Cut the steamed carrots into small cubes and place the cabbage in a mixing bowl.
9. Slice half an apple into a carrot-like size and place in a mixing bowl.
10. Cut one steamed egg roughly and mix it well in a mixing bowl.
11. Put it pretty on a salad plate and cut up the remaining egg and enjoy it.

*If you make enough tofu dressing and store it in an airtight container, you can enjoy it for 2-3 days without changing the taste.
*A salad with steamed vegetables, fresh apples, and tofu dressing is also delicious in an airtight container, refrigerated, and taken out in the morning. (It's good to eat within 2 days.)