Springtime Tofu Scramble
This vegan springtime tofu scramble is a jazzed up play on the classic plant-powered scramble. Mushrooms, yellow squash, leeks, and spinach are sautéed together in a skillet with coconut oil. Firm tofu is then crumbled into the pan of cooked veggies to create a texture that is nearly identical to scrambled eggs, and turmeric is sprinkled over to add a nutritional kick and a colorful yellow hue. But the ingredient that takes this tofu scramble to flavorful new heights is a pinch of truffle salt. It packs an eggy punch that brings out the best in these wannabe eggs
Prep Time15 minutes mins
Cook Time17 minutes mins
Total Time32 minutes mins
Course: Breakfast
Cuisine: Gluten-Free, Grain-Free, Vegan
Servings: 4
- 1 tablespoon olive oil or virgin coconut oil
- 1 clove garlic, minced
- 1 leek thoroughly washed, halved, and thinly sliced (white and light green parts only)
- 2 cups baby spinach
- 1 small yellow squash quartered and sliced (about 1 ½ cups)
- 6 ounces baby bella mushrooms washed, destemmed, and sliced
- 14 ounces firm sprouted tofu
- 1 ½ teaspoons turmeric
- 1 tablespoon nutritional yeast
- ½ teaspoon truffle salt or kala namak (i.e., black salt)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives
Add the oil to a large skillet and heat over medium-low. Then, add the garlic, leek, spinach, squash, and mushrooms. Cook for 10-12 minutes or until the veggies are tender.
Crumble the tofu into the skillet, add in the turmeric, nutritional yeast, truffle salt, salt, and black pepper. Cook for another 5 minutes.
Turn off the heat and stir in the chives.
Serve alongside avocado toast, if desired.