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Start your day with this Vegan Tofu Scramble, a protein-packed and flavorful dish that’s perfect for breakfast or brunch. Made with crumbled tofu, sautéed spinach, and mushrooms, and enhanced with nutritional yeast for a cheesy flavor, this delicious and healthy alternative to traditional scrambled eggs is easy to make and full of nourishing ingredients. Ideal for those looking for a plant-based twist on a classic breakfast, this tofu scramble is satisfying, nutritious, and bursting with savory flavors.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine European
Servings 2
Calories 250 kcal

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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