Tofu Scramble with Turmeric, Spinach, and Mushrooms
This plant-based tofu scramble is a nutritious breakfast option that's perfect for those following a vegan or PCOS-friendly diet. Packed with protein from tofu, fiber from vegetables, and anti inflammatory turmeric, making for a satisfying savoury breakfast that keeps you energized throughout the morning. Serve with seedy bread of your choice.
Ingredients 12
1 tbsp olive oil
1⁄4 onion, diced
2 ‒ 3 mushrooms, sliced
1⁄4 red bell pepper, finely chopped
200 g firm tofu, pressed and crumbled
1⁄2 tsp turmeric powder
1⁄2 tsp ground black pepper
1⁄2 tsp sea salt
1⁄4 tsp garlic powder
1 tbsp nutritional yeast, optional
1 handful spinach, large, roughly chopped
2 slices seeded bread, toasted
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Method 9
Heat in a non-stick skillet over medium heat.
Add and to the skillet, sauté for 3-4 minutes until softened.
Stir in the finely chopped and cook another 2 minutes.
Add the to the skillet, mixing gently.
Sprinkle , , , , and over the tofu and vegetables. Stir until the tofu is evenly colored and coated with spices.
Add the and cook for 2-3 more minutes, until wilted.
Taste and adjust seasonings if needed.
Meanwhile, toast the slices to your liking.
Divide the scramble and toasted between two plates and serve immediately.
Helpful tips
Press tofu well before cooking to remove excess water and achieve a better texture.
Add fresh herbs, such as chives or parsley, on top for extra freshness and nutrition.
Nutritional yeast gives a cheesy, savory flavor, if you don't have it, taste and add extra salt if needed.
Serve with avocado slices for extra healthy fats.
