Hearty, savory, and packed with plant-powered protein, this Mushroom and Spinach Tofu Scramble is a vibrant way to start your day. Loaded with earthy mushrooms, tender spinach, and warming spices, it’s a simple, satisfying breakfast inspired by longevity traditions.
1 (14 oz) block firm tofu, pressed
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
8 oz cremini mushrooms, sliced
4 cups baby spinach
¼ tsp smoked paprika
¾ tsp salt
¼ tsp ground turmeric
1 tsp nutritional yeast
Freshly ground black pepper
Sourdough toast, for serving (optional)
In a medium sized bowl, gently crumble the pressed tofu into bite sized pieces, roughly the size of scrambled egg curds. Set aside.
In a large nonstick frying pan, heat olive oil over medium high heat. Add onion, garlic, and mushrooms. Saute for 7-8 minutes, or until vegetables are tender and mushrooms are lightly golden at the edges. Add baby spinach and smoked paprika and cook an additional 1-2 minutes, or until spinach is fully wilted.
Lower heat to medium and add crumbled tofu, salt, turmeric, nutritional yeast and freshly ground black pepper, to taste. Stir until tofu is evenly coated with spices and ingredients are combined; saute for 5 minutes. Serve hot alongside toasted sourdough bread, if desired.
