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
- 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.