Scrambled tofu is hands down my all time favorite breakfast. I’ve made it for vegans and die-hard omnivores, and it has been liked by everyone. I never make the same thing twice, as I usually just throw things together. This combination of tofu with spinach, mushrooms and red pepper with a little bit of Daiya cheese is one of my favorites though, and I paid attention to what I was doing so I could share the recipe!
- 16 ounce block of firm or extra tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or Bragg’s Liquid Aminos
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon tumeric
- 1 teaspoon cumin
- 1 teaspoon all purpose seasoning
- 2 tablespoons nutritional yeast
- 1/4 teaspoon red pepper flakes, optional
- 1 small red onion, diced
- 1 red bell pepper, diced
- 10 – 12 mushrooms, sliced
- 6 ounces baby spinach, chopped
- Sea salt and pepper
- Handful of Daiya mozzarella cheese
- 1/4 cup olives, chopped
- 2 scallions, chopped
- Mix together the olive oil, soy sauce and vinegar in a large skillet over medium heat. Add the tofu and mix until it’s coated. Cook for about 3 minutes or so, and then add the spices and the nutritional yeast. Add the onion and cook until it’s translucent, about 3 more minutes
- Add the red pepper and mushrooms. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes.
- Once the mushrooms are soft, add the chopped spinach to the skillet and mix thoroughly. The spinach will cook immediately. Add the salt and pepper to taste.
- Sprinkle the Daiya over the scramble and let sit untouched until the cheese has melted, about 3 minutes.
- Top with chopped olives and scallions.
- Serve and enjoy! This is especially good with a little sprinkling of Cholula hot sauce.