Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Two small skillets filled with tofu scramble, tomatoes, mushrooms, spinach and green onions

Tofu Scramble with Tomato, Mushrooms + Spinach


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2 1x

Description

Tofu & turmeric are scrambled to create the ultimate vegan breakfast in this healthy recipe! Served with classic breakfast foods like tomato, mushroom and steamed spinach.


Scale

Ingredients

Tofu Scramble

 

Veggies

  • 2 clusters of cherry tomatoes on the vine (about 1 lb / 450 grams)
  • 2 cups mushrooms, sliced or left whole
  • 2 cups fresh spinach
  • 2 greens onions, thinly sliced

Instructions

  1. Preheat oven to 350F / 176C. Line a roasting tray with parchment paper. Place cherry tomatoes on the tray and spray with a little oil (or brush with olive oil, if preferred). Sprinkle with a pinch of salt and pepper. Roast for 30-45 minutes. Set aside (keep warm).
  2. Warm an oiled skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes. Set aside (keep warm).
  3. To the same skillet, add tofu and onion (In the skillet break up tofu using a wooden spoon – you want largish pieces). Then add nutritional yeast and turmeric, gently stir tofu mixture. Season to taste. Cook for about five minutes.
  4. Add spinach to the skillet (mix through scramble, if desired) and allow to wilt for a 1-2 minutes.
  5. Serve tofu scramble, wilted spinach, roast tomatoes and mushrooms immediately while hot. Sprinkle with green onion.

Notes

  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.

Keywords: tofu scramble with tomatoes mushrooms spinach, tofu scramble, vegan breakfast, the plant riot