Spinach and Mushroom Tofu Scramble
A protein-packed, veggie-loaded breakfast that's both delicious and nutritious. This Spinach and Mushroom Tofu Scramble is a perfect plant-based alternative to traditional egg scrambles.
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.