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Tofu Scramble with Tomato, Mushrooms + Spinach

Two small skillets filled with tofu scramble, tomatoes, mushrooms, spinach and green onions

5 from 1 reviews

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.

Ingredients

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Tofu Scramble

 

Veggies

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

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

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