Mushroom tofu scramble is a savory breakfast with browned mushrooms and soft crumbled tofu. There are no eggs or dairy in the base. Nutritional yeast and a small spoonful of Dijon add depth without needing a specialty egg-flavor seasoning.
Tips for mushroom tofu scramble
Brown the mushrooms before adding tofu; otherwise they can make the scramble watery. No pressing is necessary beyond draining and blotting. Use firm tofu rather than soft silken tofu for separate curds. Nutritional yeast is a seasoning, not baking yeast. Tofu brands vary, so check the package if you track protein closely.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 15 minutes; cook: 20 minutes; total elapsed time: 35 minutes.
Helpful equipment: a large nonstick skillet is useful for the stovetop work. Check the size and features for your kitchen before buying.
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Mushroom Tofu Breakfast Scramble
Ingredients
- 2 14-ounce packages firm calcium-set tofu drained, patted dry
- 8 oz white mushrooms sliced
- 1/2 cup onion diced
- 1 tbsp olive oil
- 1/2 cup unsweetened soy milk
- 2 tbsp nutritional yeast about 10 grams
- 1 tsp Dijon mustard
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Drain tofu and pat dry. Crumble with clean hands into pieces roughly the size of scrambled egg curds.
- Heat oil in a wide skillet over medium-high heat. Add mushrooms and onion. Cook 7–9 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.
- Stir soy milk, yeast, mustard, turmeric, garlic powder, salt and pepper together in a cup.
- Add tofu to the skillet and cook 4–5 minutes, stirring gently. Reduce heat to medium-low and pour in the soy milk mixture.
- Cook 3–5 minutes until hot throughout and creamy rather than watery. Divide into four equal servings.
Notes
Storage and meal prep
Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat covered in a skillet with a splash of water, stirring until 165°F. Freezing changes tofu texture and is optional for up to 2 months.
More practical ideas
For another option, try High Protein Soy Garlic Tofu and Edamame Rice Bowls. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.