When it comes to choosing tofu for this scramble, you have a couple options. We love extra firm silken tofu, but regular firm or extra firm tofu will work. Check in the notes section below the recipe for our tips. We keep the seasonings simple for this recipe, but if you want to turn this into a Southwestern-style scramble, add 1/2 teaspoon of chili powder and a 1/4 teaspoon of ground cumin to the spice mixture. You can also add some heat with hot sauce or crushed red pepper flakes.
2 teaspoons olive oil
1/4 medium onion, thinly sliced
12 ounces tofu, see notes below
1 cup baby spinach or chopped kale leaves
1/4 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon mushroom powder, optional, here’s our recipe
3 ounces tomatoes, chopped (about 1/2 cup)
Fresh ground black pepper to taste
Handful chopped fresh herbs like chives, basil, parsley or cilantro
English muffins, toast or tortillas
Sliced avocado
Heat olive oil in a non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until they smell sweet and soften, about 3 minutes. Tumble in the tofu then use the back of a spoon to break it apart in the pan, making it look like scrambled eggs.
Add salt, turmeric, garlic powder, and the mushroom powder to a small bowl then add a splash of water. Stir to make a slurry then stir into the tofu. Cook until any excess water released from the tofu evaporates, about 2 minutes.
Slide the pan off of the heat then stir in spinach and the chopped tomatoes until the spinach is mostly wilted. Taste then season with more salt if needed as well as a few grinds of fresh black pepper. Scatter chopped fresh herbs on top then serve as-is or spoon on to an English muffin, toast or tortillas. Adding a few slices of avocado is a nice touch, too.
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