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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 mins
Cook Time17 mins
Total Time32 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.