After over a week of traveling and living out of a suitcase, it felt nice to be home. Since it had been awhile since I was in my own kitchen, I decided to stray from my ordinary breakfast routine. I’ve actually never done a tofu scramble before and was pleasantly surprised with how it turned out.
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 clove garlic minced
- 10 mushrooms, sliced
- 1 bell pepper, diced
- 1 package of extra-firm tofu, drained and rinsed
- 1 cup spinach leaves, rinsed and dried
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp nutritional yeast
- salt and pepper, to taste
- Tempeh or other fakin bacon strips (optional)
- Avocado (optional)
- Green salsa (optional)
Heat olive oil in a pan and then add onion and garlic, saute for two minutes. Add mushrooms and pepper and saute until tender. Meanwhile, crumble tofu with your hands into a bowl. Add to pan and stir to combine. Add the spinach, turmeric, cumin, paprika, and nutritional yeast and saute for 5 to 8 minutes, stirring occasionally until tofu is bright yellow and cooked through. Season with salt and pepper.
Add to tortillas and garnish with avocado slices and salsa if you’d like!