scrambled tofu

Scrambled Tofu & Baby Spinach

Super Breakfasts! Scrambled Tofu



  • Olive oil
  • 250 brown mushrooms, or baby mushrooms sliced
  • 450 grams of firm tofu, firm or extra-firm, crumbled
  • 1/2 tsp. smoked paprika (or to taste)
  • 1 tsp. ground cumin sea salt, to taste
  • 1/4 tsp of turmeric
  • couple of handfuls baby spinach
  • 1/4 cup nutritional yeast
  • Handful chopped continental parsley



  • Diced tomato
  • Handful pine nuts
  • Sliced spring onions



  • Gently sauté mushrooms, pepper and garlic in olive oil on low heat until tender.
  • Add the tofu to the pan and stir frequently, if using tomato, add now and stir for another minute or two.
  • Add the spices and baby spinach.
  • Add a teaspoon of water, cover and steam, for one minute.
  • Stir in the nutritional yeast and cook for 2 more minutes until hot throughout.
  • Add pine nuts, parsley or spring onions and season well.

Serving Suggestion:

Serve your scrambled tofupiping hot in a wrap of your choosing.


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