This Vegan Tofu Scramble is a protein-packed, flavorful dish perfect for breakfast or brunch. Made with crumbled tofu, sautéed spinach, and mushrooms, and enhanced with nutritional yeast for a cheesy flavor, it's a delicious and healthy alternative to traditional scrambled eggs.
Ingredients
- 1 block 14 oz firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 2 cups fresh spinach
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: chopped fresh herbs such as parsley or chives for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are tender and browned, about 5-7 minutes.
- Crumble the tofu into the skillet, using a spatula to break it into small, scrambled pieces.
- Stir in the turmeric powder, paprika, nutritional yeast, salt, and pepper. Mix well to evenly coat the tofu and vegetables with the seasonings.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Taste and adjust the seasoning as needed.
- Divide the tofu scramble into two servings and garnish with chopped fresh herbs, if desired.
- Serve immediately and enjoy this nutritious and savory vegan breakfast.
Notes
Enjoy this tasty and nutritious Vegan Tofu Scramble with Spinach and Mushrooms for a satisfying start to your day!
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