Looking for a protein-packed, veggie-loaded breakfast that’s both delicious and nutritious? This Spinach and Mushroom Tofu Scramble is my go-to morning meal when I want something satisfying that doesn’t weigh me down. It’s a perfect plant-based alternative to traditional egg scrambles, and I love how customizable it is for different taste preferences.
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1/2 teaspoon black salt (kala namak) – optional, for eggy flavor
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Press your tofu for about 15 minutes to remove excess moisture. While waiting, prep your vegetables.
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add mushrooms and garlic to the pan. Cook until mushrooms release their moisture and begin to brown, roughly 5-7 minutes.
- Crumble the pressed tofu into the pan using your hands, aiming for bite-sized pieces.
- Sprinkle turmeric, nutritional yeast, black salt (if using), and black pepper over the tofu. Stir well to combine and coat the tofu evenly.
- Cook for 5-6 minutes, stirring occasionally, until the tofu starts to get slightly golden.
- Add spinach and cook until just wilted, about 2-3 minutes.
- Taste and adjust seasonings as needed.
Cook Time and Serving Size
Prep Time: 20 minutes (including tofu pressing)
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 4
Recipe Notes
For the best texture, don’t skip pressing the tofu – this helps achieve a better scramble consistency. If you’re short on time, you can wrap the tofu in paper towels and press it between two plates with something heavy on top.
The black salt (kala namak) is optional but adds an authentic eggy flavor to your scramble. You can find it in Indian grocery stores or online. If you don’t have it, regular salt works fine too.
This scramble keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Just reheat it gently in a pan or microwave when ready to eat. You can also customize it with other vegetables like bell peppers, zucchini, or kale – just adjust cooking times accordingly.
For extra protein and flavor, try serving this scramble with avocado toast or wrapped in a warm tortilla with some hot sauce. The possibilities are endless!
Spinach and Mushroom Tofu Scramble
Ingredients
- 1 block 14 oz firm tofu, drained and crumbled
- 8 oz mushrooms sliced
- 3 cups fresh spinach
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1/2 teaspoon black salt kala namak - optional, for eggy flavor
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Press your tofu for about 15 minutes to remove excess moisture. While waiting, prep your vegetables.
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add mushrooms and garlic to the pan. Cook until mushrooms release their moisture and begin to brown, roughly 5-7 minutes.
- Crumble the pressed tofu into the pan using your hands, aiming for bite-sized pieces.
- Sprinkle turmeric, nutritional yeast, black salt (if using), and black pepper over the tofu. Stir well to combine and coat the tofu evenly.
- Cook for 5-6 minutes, stirring occasionally, until the tofu starts to get slightly golden.
- Add spinach and cook until just wilted, about 2-3 minutes.
- Taste and adjust seasonings as needed.
