Tofu Scramble with Spinach and Mushroom
Elevate your morning routine with this irresistible tofu scramble! Pair it with creamy sliced avocado, juicy fresh tomatoes, and hearty whole grain toast for a fiber-filled, flavorful meal that's sure to satisfy.
Ingredients
- 14 ounces firm or extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon Kala Namak (black salt), *Or ¼ teaspoon regular salt, see notes below
- ½ teaspoon garlic powder
- 2 tablespoons olive oil *or avocado oil
- ½ onion, chopped *White, yellow, or red onion will work
- 2.5 cups spinach
- 5 button mushrooms, sliced
- Black pepper to taste
Optional toppings / serve alongs:
- hot sauce, avocado, sliced tomato, plant-based cheese, kimchi, toast or roasted potatoes
Instructions
- Begin by removing the tofu from its container and draining or discarding any excess liquid. Place the tofu in a large bowl and use your fingers to crumble it into small, bite-sized pieces. If preferred, you can use a fork or potato masher to assist with this step.
- Once the tofu is crumbled, mix in the nutritional yeast, turmeric, cumin, salt, and garlic powder until well combined. These seasonings will infuse the tofu with flavor and color.
- Heat oil in a large skillet or wok over medium-high heat. Add the chopped onions and sauté for approximately 3 minutes until they begin to soften and turn translucent.
- Add the sliced mushrooms to the skillet and continue to sauté for another 3-4 minutes, allowing them to brown slightly and release their savory flavors.
- Next, add the spinach to the skillet and sauté until it starts to wilt, which should take just a few minutes.
- Finally, stir in the seasoned tofu, ensuring it is evenly distributed throughout the skillet. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors of the other ingredients and heat through.
- Taste the mixture and season with black pepper to your liking. Adjust any other seasonings as needed to suit your preferences.
Notes
Tofu: no need to press your tofu block when preparing tofu scramble. Just remove from the package and crumble it.
Black salt: Also known as kala namak, is a type of rock salt that has a distinctive sulfuric flavor. It is often used in small quantities to add a unique, eggy, or sulfurous taste to dishes like tofu scramble. It really helps replicate the flavor of eggs when making a tofu scramble. While delicious, this ingredient is option and regular salt can be used instead.