Description
Cheesy, scrumptious, and protein packed… this vegan & gluten free tofu scramble is the perfect breakfast or lunch. It’s a weekly staple in our home. It comes together so quickly and tastes incredible. Always hitting the spot.
Ingredients
Scale
- 1 block extra firm or firm tofu
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp paprika (sweet or smoked)
- 1/4 tsp cumin
- 1 tbsp nutritional yeast
- Salt & pepper
- Optional 1/2 tsp umami seasoning
- 1– 8 ox container baby Bella mushrooms
- 1 small white onion
- 2 c packed spinach
- Desired amount of vegan cheese (1/2-1 c shreds)
Instructions
- Remove the tofu from the package and pat dry with some paper towels (optional)
- Using your hands or a fork, crumble the tofu into a bowl
- Add the spices and use a spatula or wooden spoon to mix
- Chop the onion and wash/slice your mushrooms. Prepare any other veggies you may be adding
- Cook the veggies (besides the spinach) in a pan on med/high heat
- When they’re just about finished, add the tofu mixture and spinach to the pan
- Cook on medium heat until the tofu is heated through and turns yellow in color (from the turmeric). Cook for longer and higher if there’s too much liquid
- Add cheese. You can mix it in or leave it on top. Cover so it melts
- Enjoy with hot sauce, fresh herbs, scallions, and/or cream cheese for extra creaminess!
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Stove