By Joan Downen
Press the tofu to remove excess moisture. Crumble the tofu into a bowl, creating a scrambled egg-like texture.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
Add the crumbled tofu, nutritional yeast, turmeric, salt, and pepper to the skillet. Stir well to combine.
Cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and has a slightly browned appearance.
Add the baby spinach and a pinch of smoked paprika to the skillet. Stir until the spinach is wilted, about 2-3 minutes.
While the tofu scramble is finishing, toast the whole-grain bread slices until golden brown.
Serve the tofu scramble hot, with whole-grain toast on the side.
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This Vegan Breakfast Brunch recipe is ready in 25 minutes and features firm tofu, nutritional yeast, turmeric and other delicious ingredients. Contains 380 calories total.
Press the tofu to remove excess moisture. Crumble the tofu into a bowl, creating a scrambled egg-like texture.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté until it becomes translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
Add the crumbled tofu, nutritional yeast, turmeric, salt, and pepper to the skillet. Stir well to combine.
Cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and has a slightly browned appearance.
Add the baby spinach and a pinch of smoked paprika to the skillet. Stir until the spinach is wilted, about 2-3 minutes.
While the tofu scramble is finishing, toast the whole-grain bread slices until golden brown.
Serve the tofu scramble hot, with whole-grain toast on the side.
Calories per Serving: 380
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