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 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 type of scramble. Together with roasted potatoes and toast, it makes the ultimate weekend brunch!
Spinach, Mushroom & Leek Scrambled Tofu
- 1 teaspoon olive oil
- 2 leeks cleaned well and sliced
- 1 teaspoon sea salt divided
- 10 -12 mushrooms sliced
- 1 14- ounce block tofu firm or extra firm, drained and pressed
- 2 tablespoons nutritional yeast
- 1 teaspoon all-purpose seasoning mix
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- ¼ teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 6 ounces of baby spinach chopped
- Sea salt and pepper
- 1 to mato chopped
- 1/4 cup black olives chopped
Cook the leeks in the oil along with a pinch of sea salt in a large skillet over medium heat for about 10 minutes, until they start to brown and caramelize. Stir often.
Add the mushrooms and another pinch of salt and cook until they soften, about 5 more minutes.
Crumble the tofu into the pan along with the nutritional yeast, all-purpose seasoning mix cumin, black pepper, turmeric, red pepper flakes and the remaining sea salt. 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.