5-Ingredient Spinach & Mushroom Tofu Scramble (with Variations)

Vegan tofu scrambles are easy enough make without a recipe — especially when made with just 5 ingredients. So, feel free to use this basic recipe for spinach and mushroom tofu scramble as a guideline.

This is the kind of quick dish that’s welcome for any meal of the day. This scramble serves 3 to 4, depending on what is being serve with it.

Vary with other vegetables — tomatoes, broccoli, asparagus, or whatever happens to be in the refrigerator in addition to or instead of the mushrooms and spinach. In place of spinach, you can use arugula, baby kale, or baby power greens.

What to serve with spinach and mushroom scrambled tofu

This scramble can be the centerpiece of lunch, brunch, or dinner with whole grain toast and sliced fruit — oranges in the fall and winter, melons during the warmer months. Add some cherry or grape tomatoes. For a special occasion brunch, add Easy Hash Browns to the menu.

Optional additions to this scramble

• Nutritional yeast (highly recommended), about 2 tablespoons
• Vegan cheese shreds —about 1/2 cup
• Sriracha or other hot sauce, or dried hot red pepper flakes, to taste

Recipe is adapted from 5-Ingredient Vegan by Nava Atlas.

Explore more …

• Spinach or Arugula Scrambled Tofu
• Vegetable Tofu Scrambles with Lots of Variations
• Spicy Vegan Tofu Rancheros
• Spicy Vegan Chorizo Tofu Scramble

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Yield: 3 to 4

5-Ingredient Spinach and Mushroom Tofu Scramble (with Variations)

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Vegan tofu scrambles are easy enough make without a recipe. So feel free to use this basic recipe for spinach and mushroom scrambled tofu as a guideline.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 to 1 1/2 cups cleaned and sliced cremini or white mushrooms 

• 14-ounce tub firm tofu, drained well and crumbled

• 1 1/2 teaspoons good curry powder, more or less to taste

• 4 to 5 ounces baby spinach

• 1/4 cup chopped fresh herb (scallions, fresh parsley, cilantro, or dill, or a combination)

• Salt and freshly ground pepper to taste

Instructions

1. Combine the mushrooms in a medium skillet with a little water. Cover and cook until wilted, about 3 to 4 minutes, then drain off any liquid.
2. Crumble the tofu into the skillet and sprinkle in the curry powder.Continue to cook for about 5 minutes over medium-high heat.
3. Add the spinach (in batches if need be), cover, and cook briefly, just until wilted down.
4. Stir in fresh herb of choice and season with salt and pepper. Cook for just a minute or so longer, then serve at once.

Notes

Try using kala namak, a Himalayan salt for an egg-like flavor and aroma.

Vegetable variations: Use tomatoes, broccoli, asparagus, or other vegetables you happen to have in the refrigerator in addition to or instead of the mushrooms and spinach. In place of spinach, you can use arugula, baby kale, or baby power greens.

See more vegan breakfast & brunch recipes and lots of ways to use tofu and tempeh.