I enjoy lots of versions of vegan scrambles, including chickpea scramble, tofu-chickpea scramble, and this … tofu scramble with caramelized mushrooms, spinach & “feta!” It’s a joy to wake up to this skillet full of savory comfort.

What’s In It?

Lots of good stuff! It’s a hearty, flavor-packed twist on the classic egg dish… perfect for both plant-based eaters and anyone craving something fresh and satisfying.The combo of golden tofu seasoned with miso, turmeric, and smoked paprika delivers richness and depth, while the mushrooms get a clever touch of sweetness from a quick maple glaze. Toss in fresh baby spinach for a pop of color and freshness, and finish with a crumble of plant-based feta (or try with avocado!) for that tangy, creamy bite that ties everything together. It’s ideal for a weekend brunch.

It’s Got ERGO!

This tofu scramble with caramelized mushrooms, spinach & “feta” is totally ERGO! In other words, it’s Easy, Rich, Good-for-you, and Oh-so-delicious AND it’s a nod to ergothionine, a unique antioxidant found naturally in mushrooms. Ergothionine may help protect cells from oxidative stress and support long-term health, giving the caramelized mushrooms more than just deep umami flavor.

How To Serve It

This golden scramble is awesome for a cozy brunch, especially when paired with a crusty slice of whole-grain sourdough, a side of roasted cherry tomatoes, and your favorite oat milk latte (or maybe a mimosa or citrusy mocktail, if the mood strikes). Whether you’re feeding family or friends a plant-based brunch, or treating yourself to a vegan protein breakfast, this mushroom tofu scramble recipe hits all the notes: great-tasting, protein-packed (20 grams per serving!), veggie-filled, and nutritionally smart from the inside out.

tofu scramble with caramelized mushrooms, spinach & “feta”

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5 from 1 review

• Author: Jackie Newgent
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Diet: Vegan

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Description

I enjoy lots of versions of vegan scrambles, including chickpea scramble, tofu-chickpea scramble, and this … tofu scramble with caramelized mushrooms, spinach & “feta!” It’s a joy to wake up to this skillet full of savory comfort.

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Ingredients

Units USM Scale 1x2x3x

• 1 (14-ounce) block organic firm tofu, pressed of excess liquid
• 3 1/2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons white miso paste
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon each black pepper, smoked paprika, & turmeric powder
• 8 ounces mushrooms (shiitake, baby bella, or medley), sliced
• 1 teaspoon pure maple syrup
• 2 scallions, thinly sliced, green and white parts separated
• 1 large clove garlic, minced
• 2 tablespoons nutritional yeast
• 2 1/2 cups packed fresh baby spinach (2 1/2 cups = 2.5 ounces)
• Juice of 1/2 lemon (1 1/2 tablespoons)
• 3 tablespoons crumbled plant-based feta (i.e., Violife)

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Instructions

1. Crumble the pressed tofu into a medium mixing bowl. Stir in 1 1/2 tablespoons olive oil, miso paste, 1/2 teaspoon salt, black pepper, smoked paprika, and turmeric. Set aside.
2. Heat remaining 2 tablespoons olive oil in a large cast iron or other stick-resistant skillet over medium-high. Add mushrooms and remaining 1/4 teaspoon salt; cook while stirring occasionally until browned and tender, about 9 minutes. Drizzle with maple syrup; quickly stir to coat. Add white part of scallions and garlic; sauté until fragrant, about 30 seconds.
3. Add tofu mixture to skillet. Cook while stirring occasionally until tofu has no excess liquid and is lightly golden, about 4 minutes. Stir in nutritional yeast and green part of scallions. Then turn off the heat and stir in spinach and lemon juice until spinach just wilts. Adjust seasoning.
4. Top with plant-based feta. Garnish as desired, such as with cherry tomatoes, microgreens or small basil leaves, and lemon wedges. Serve immediately.

Notes

A tofu press isn’t essential, but it’s a handy tool to have. Alternatively, wrap the tofu in clean kitchen towels and place a heavy object on top to remove excess moisture.

Hint: Mushrooms are one of the best natural sources of ergothionine, giving them extra wellness power.

For an eggier flavor, sprinkle in 1/8 teaspoon (or a pinch more) Kala Namak, which is Indian black salt.

For bonus umami, add a splash of tamari soy sauce to mushrooms along with the maple syrup.

For alternatives in place of plant-based feta, this recipe is delicious topped with cubes from a small avocado or drizzled with spicy chili crisp.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main dish, breakfast or brunch
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: about 1 cup each
• Calories: 380
• Sugar: 4g includes 1g added sugars
• Sodium: 790mg
• Fat: 27g
• Saturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 0mg

Looking for more tofu dishes?

Try one (or all!) of my favorites:

• erewhon-inspired sesame tofu sticks
• general tso’s tofu with cauliflower
• peanutty sprouted tofu “stir-fry” sheet pan dinner
• grilled tofu steaks with spicy strawberry-ginger glaze