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Vegan Tofu & Spinach Egg Scramble

Venelina Dove M.D.
This vegan tofu and spinach scramble is a simple and healthy alternative to scrambled eggs, without all the cholesterol. It is very quick and easy to make, ready in about 10 mins. Perfect for a healthy breakfast or brunch.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine European
Servings 1
Calories 476 kcal

Ingredients
 
 

  • 10.5 oz firm tofu
  • 4 medium mushrooms chopped
  • 1 cup spinach or 1 handful
  • ¼ cup green onions chopped
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • ½ tsp turmeric
  • ¼ tsp Kala Namak or Himalayan salt / heaping tsp or adjust to taste
  • 3 tbsp pumpkin seeds
  • ¼ cup water

Instructions
 

  • Use your hands or a fork to crumble the tofu into small chunks.
  • Put the pumpkin seeds and a quarter cup of water in a blender. Blend for several minutes, scraping the sides from time to time.
  • Place the chopped mushrooms in a non-stick pan with two tablespoons of water. Heat it up and stir constantly for about a minute and a half.
  • Then, add the crumbled tofu, spinach, green onions, and spices (nutritional yeast, paprika, turmeric, and salt). Stir everything to combine and cook for another two minutes.
  • After that, stir in the blended pumpkin seeds and cook for about two minutes over low heat. Enjoy!

Nutrition

Serving: 1gCalories: 476kcalCarbohydrates: 33gProtein: 46gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 17gSodium: 54mgFiber: 16gSugar: 4g