Here’s the thing about this breakfast salad: the croutons are non-negotiable, but the rest you can adapt to your liking. We prefer arugula for its peppery bite, but spinach is a great alternative. Vegetarians can lose the bacon and cook the croutons in olive or coconut oil. And as long as you have a runny yolk to help dress the greens, the eggs can be prepared any number of ways: poached, soft-boiled, and fried are all winners.

Just because you want to eat vegetarian, doesn’t mean you have to give up satisfying fork-and-knife meals (often associated with meat). Here, you’ll make a curry-seasoned steak out of tofu and pan-sear them until crispy and golden. (Hint: extra-firm tofu ensures the steaks will keep their shape during cooking) Then, you’ll serve the tofu steaks over rice and garlicky spinach with a piquant fresh mango chutney. If you’re sensitive to raw onion, mix the chopped onion and lime juice for the chutney before prepping or cooking anything else. The acidic lime juice will soften the onions and help tame any potential indigestion.