Mushroom Tofu Breakfast Scramble
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.
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
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. 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.