For the Vegan Steak:

1. Cut the ends off the maitake mushrooms and slice lengthwise into strips.
2. Heat a pan over medium high heat. Add two tablespoons of the vegetable broth to the pan.
3. Add the recao and cook for 2 minutes.
4. Add the mushrooms, garlic, adobo and vegan Worcestershire sauce and stir together.
5. Cook for 15 minutes. Set aside.

For the Vegan Eggs:

1. Drain the liquid from the tofu block with a tofu press or place the tofu on a plate lined with several sheets of paper towels. Place some more paper towels on top of the tofu then put a weighted object on top to squeeze the liquid out and let sit for 1 hour.
2. Crumble tofu with a fork, potato masher or in a food processor. Set aside.
3. Heat 2 tablespoons of vegetable broth in a medium pan over medium high heat.
4. Add the crumbled tofu and all of the spices and mix well to combine evenly.
5. Cook for 10 minutes.
6. Serve eggs with either the mushrooms mixed in or on the side.