nut free

Spinach & Mushroom Tofu Scramble

tofu scramble

GOOD MORNING, friends!

Remember that egg blend we showed you how to make?  Remember our promise to show you just how to use it?? Well here is your first lesson..Tofu Scrambles!!

Let’s face it.  Scrambled eggs are delicious. They are fluffy and creamy and can be loaded up with any tasty addition your little heart can think of.  Unfortunately, they are high in cholesterol, and even higher in cruelty, and that is just not how we roll.  We love tasty things, but not at the expense of our chicken friends!

So here is what you can make for a fulfilling, hearty breakfast.  You can be proud to serve this to your ovo-lacto friends, and show them just how tasty and satisfying vegan can be! Need to fill up your manliest of guests? Try our traditional Lumberjack Breakfast, with scramble, potatoes, tofu bacon, and toast with a steaming cup of coffee (like you see above). On the go? Wrap it up in a tortilla for a super yummy breakfast burrito.  The possibilities are endless for this simple scramble. Have fun experimenting, and rejoice in the glory that is breakfast!!

 

Spinach & Mushroom Tofu Scramble {recipe}

1 Large Serving

 

INGREDIENTS

  • 1 TBS olive oil

  • 1 shallot, finely diced

  • 2 mushrooms, diced

  • 1 garlic clove, minced

  • 1/2 block firm tofu, lightly pressed

  • 1/8 cup egg blend (purchase blend here)

  • 1 TBS plain unsweetened soy or almond milk

  • 1 small handful baby spinach, chopped

  • Salt & Pepper to taste

METHOD

  1. Heat oil in a non-stick skillet over medium high heat. Add shallots and mushrooms. Sauté until mushrooms begin to brown and shallots soften, about 3-5 min.

  2. Add in garlic and cook for 1-2 minutes.

  3. Crumble the tofu into the pan, breaking it into small pieces with your hand. Continue breaking up the tofu in the pan until it resembles the consitency of scrambled eggs.

  4. Add in egg blend and mix into tofu. Stir in milk to distribute seasonings evenly. Continue cooking until everything is heated through and some of the moisture has evaporated.

  5. Add in chopped spinach and cook until wilted.

  6. Season with salt and pepper to taste.

NOTE: Cook scramble longer to brown the tofu if you enjoy your "eggs" well done.

 

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