Spinach Mushroom Scrambled Tofu is the ultimate weekend brunch dish. You can prep it ahead of time so you have weekday breakfast ready to go, and you can also serve it as breakfast for dinner! This tofu scramble recipe is easy to customize to your tastes. It’s vegan and gluten-free.
Spinach Mushroom Scrambled Tofu
Tofu scrambles are my favorite breakfast dish. I often make it on the weekends, and I’ve also been known to make as a weeknight breakfast for dinner, along with roasted potatoes and toast. It’s so versatile that I rarely make the same thing twice. I tend to use whatever’s in the fridge and just throw it all together in the pan with the tofu, but spinach and mushroom is all-time favorite veggie combo for for scrambles. (And for pretty much any savory meal, actually.)
This recipe is an oldie, but goodie. It’s the first scramble that I posted here on my blog. I usually add more spices and seasonings to my scrambles these days. Because I have a few scramble recipes up now, I had thought about deleting it. I wondered, do I really need this many? But I found that the answer is yes. Yes, I do need this many. Because there are so many ways to make it!
I’ve found that even omnivores like this dish, which of course, is a vegan substitute for scrambled eggs. The turmeric adds a bit of eggy color, and you can add a pinch of kala namak, which is Indian black salt, to add a bit of eggy flavor.
The kala namak in this recipe gives tofu scrambles a bit of an eggy taste. Kala namak is also known as black salt, it can sometimes be found with the Asian at the grocery store. I usually buy it at an Indian spice market. You can also find it on Amazon. You can skip it if you can’t find it.
How to Clean Leeks
Leeks are part of the onion family, but they have a milder flavor. They can be found year-round, but they’re really a spring vegetable. They’re usually in season from late winter to early spring. I like to use them instead of onions in spring dishes. Leeks tend to be really dirty, so make sure you wash them well.
When slicing your leeks, you want the white and light green parts. I clean them by slicingplacing the slices in a bowl of cold water for a few minutes. The slices are then scooped up, placed in a colander and rinsed.
How to Press Tofu
Make sure you press your tofu to remove the excess water before cutting the tofu in this recipe. To do this, wrap your tofu in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it, as the towel will absorb the excess liquid over time. You can also use a fancy tofu press, such as the TofuXpress, if you have one.
How to Make Spinach Mushroom Scrambled Tofu
This recipe is super easy to make!
- First you heat the oil in a pan and cook the leek until it begins to brown, about 10 minutes.
- Then you add the mushrooms and cook for another 5 minutes or so, until they begin to brown.
- Next you add the tofu, nutritional yeast, and seasonings to the pan, and cook for about 5 more minutes.
- Finally, you add the spinach and cook for another minute or two, until it wilts.
- Serve your scramble topped with chopped tomatoes and olives.
How to Customize Your Scrambled Tofu
You can easily make this recipe your own!
- Play with the seasonings if you like. Add a little garlic granules and onion powder.
- You can use onion instead of leeks.
- If you’re not a fan of mushrooms, you can use zucchini or bell pepper.
- Any leafy green, such as kale or arugula, can be used instead of spinach.
- If you don’t like olives, you can top your scramble with parsley, or even a sprinkle of vegan cheese shreds, instead.
Spinach Mushroom Scrambled Tofu
Spinach Mushroom Scrambled Tofu is the ultimate weekend brunch dish. You can prep it ahead of time so you have weekday breakfast ready to go, and you can also serve it as breakfast for dinner! This tofu scramble recipe is easy to customize to your tastes.
- 2 teaspoon neutral-flavored oil
- 2 leeks cleaned well and sliced
- 5 ounces mushrooms sliced (10 to 12 mushrooms)
- 1 14-ounce container firm or extra firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon all-purpose seasoning mix
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 teaspoon kala namak optional
- 6 ounces baby spinach chopped
- 1 tomato chopped
- 1/4 cup black olives chopped
Heat the oil in a large pan over medium-high heat. Add the leeks and cook, stirring often, for about 10 minutes, until they start to brown.
Add the mushrooms and cook until they soften, about 5 more minutes.
Crumble the tofu into the pan along with the nutritional yeast, all-purpose seasoning mix, salt cumin, turmeric, black pepper, and red pepper flakes and kala namak, if using. Let cook for about 5 minutes, stirring often.
Add the spinach and cook a minute or two, until it wilts.
Serve hot, topped with chopped tomatoes and black olives.
More Spinach Mushroom Recipes Include:
More Tofu Breakfast Recipes Include: