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tofu scramble with tomatoes, leek, olives, and mushrooms square

Spinach Mushroom Scrambled Tofu

Dianne
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.
Prep Time 15 mins
Cook Time 17 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 178 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 178kcal