Spinach & Mushroom Tofu Scramble

A high-protein alternative to scrambled eggs.

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  1. 1 14 ounce water-packed container of organic tofu. I like Wildwood sprouted.
  2. 1 teaspoon of tumeric
  3. 1 tablespoon of tamari (or soy sauce)
  4. 1 teaspoon of worcestershire sauce (or more to taste)
  5. 1 shallot, finely chopped
  6. 2 cloves of garlic, finely chopped
  7. 2 cups fresh baby spinach leaves, chopped
  8. Non-stick spray
  9. 2 stocks of spring onion, chopped and bottom of stem discarded
  10. 1 cup chopped mushrooms
  11. 2 tablespoons of chopped basil (optional)
  12. 2 ounces of avocado (optional)
  13. Salt and pepper to taste
  1. Press tofu with a tofu presser or by placing a heavy plate on top of it for about 15 minutes or until excess water is absorbed.
  2. Add the onions and garlic to the with a little non-stick spray. Cook for 2 to 3 minutes or until slightly brown. Add chopped mushrooms and cook until golden brown (about another minute or two). Add pressed tofu and break into little pieces (to resemble scrambled egg chunks) with the edge of your spatula, mixing everything together as you go.
  3. Add Worcestershire sauce, tamari, turmeric, salt and pepper to taste.
  4. Add raw green onions before serving and give the mixture one final stir.
  5. Garish with basil leaves and a little avocado for flavor (optional).
Adapted from Submitted by http://inspiredcoast.com/
Adapted from Submitted by http://inspiredcoast.com/
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/