As I’ve said before, scrambled tofu is my favorite breakfast and I often make it on the weekends. It’s so versatile that I rarely make the same thing twice. I used to just throw it all together, not really remembering what I’ve done, but lately I’ve been making an effort to write everything down so I can share the recipes with you.



  • 16 ounce block of firm or extra tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 2 leeks, cleaned well and sliced
  • 10 -12 mushrooms, sliced
  • 6 ounces of baby spinach, chopped
  • 1/4 cup vegetable broth
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1 teaspoon all purpose seasoning mix
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon red pepper flakes, optional
  • Sea salt and pepper
  • 1/4 cup olives, chopped
  • 1 tomato, chopped


  1.  Cook the leeks in the oil in a heavy skillet over medium heat for about 10 minute, until they start to brown and caramelize. Stir often.
  2. Add the crumbled tofu, the spices and the nutritional yeast. Let cook for about 5 minutes, stirring often. Add the broth to prevent the tofu sticking to the pan. You can add more than 1/4 cup if the tofu seems dry.
  3. Add the mushrooms and cook until they soften, about 5 more minutes. Add the spinach and cook a minute or two, until it wilts.
  4. Add salt and pepper to taste and top with chopped olives and tomatoes. 
  5. Serve and enjoy!


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