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Spicy Tofu Scramble with MUSHROOMs
- Serves 2
- 25 Minutes
- Breakfast, Main Dish
- Vegan, Gluten-Free, Nut-Free
- 225 Calories
Spicy Tofu Scramble with Mushrooms Overview
Since I decided to become vegan, this Spicy Tofu Scramble with Mushrooms became the ultimate brunch option for me. It’s so incredibly filling, flavorful and quick to make, and unbelievably low in calories! And as a bonus to all that is a sunny colorful cruelty-free dish on a plate that would give a nice start to any day!
This particular recipe is with mushrooms and tomatoes, but since I love variety, I improvise with tofu scramble depending on what’s in my fridge: spinach is perfect along with mushrooms, zucchini and carrot can also do – well, basically any veggie that makes the dish more moist and colorful is a great idea to add.
I love to serve this Spicy Mushroom Tofu Scramble with a warm toast and spread with melting tahini paste on top. Tahini is a great minimally processed food to add to your diet. It has a specific roasted flavor (love it or hate it). If you turn to love it, there are plenty of ways to make use of tahini in the kitchen. From making hummus to using it in sauces and as a spread. As a spread, it is a great alternative to processed commercial plant kinds of butter.
As a finishing touch, a drizzle of sriracha and sprinkle of nutritional yeast takes this dish to a whole new level. And basil! Basil is simply exquisite! Bon appetit!
How to Serve Spicy Tofu Scramble with Mushrooms
This Spicy Mushroom Tofu Scramble is at its best when served warm. Don’t be shy to add more greens and veggies on the side for extra fiber and nutrition. Goes great with fresh chopped green onions or chives on top and extra nutritional yeast as well as a warm crunchy toast on the side.
Spicy Mushroom Tofu Scramble
This Spicy Tofu Scramble is incredibly filling, flavorful and low in calorie! Treat yourself to this colorful breakfast for a great start of a day!
Servings: 2
Calories: 225kcal
Equipment
- Skillet pan
Ingredients
- 1 tbsp coconut/olive oil
- 1 onion chopped
- 200 g mushrooms sliced
- 2 cloves of garlic pressed
- 200 g tofu block
- 50 ml plant milk unsweetened
- 1 tbsp nutritional yeast optional
- 1 tsp turmeric optional
- 1-2 tomatoes chopped
- salt
- pepper
- sriracha sauce/chilli flakes to taste
Instructions
- Heat coconut oil in a pan
- Start with throwing in chopped onions and cook them until translucent.
- Add mushrooms together with garlic, some salt and pepper to taste. Simmer for 10 minutes.
- Crush block of tofu into small bits, then, pour in plant-based milk (I used soy milk) and mix with turmeric and nutritional yeast.
- Add in chopped tomatoes and let simmer for 5 minutes.
- Serve while warm with a drizzle of sriracha on top and optionally some greens and/or toast on side.
Nutrition Facts:
Nutrition facts per 1 portion of the tofu scramble:
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