Spinach and mushroom tofu scramble
Spinach and mushroom tofu scramble
Yields: 2 hearty servings
Ingredients
1 package extra firm tofu – pressed and dried
1 cup onion - diced
1 tablespoon garlic – minced
2 heaping cups fresh spinach – roughly chopped
1 cup cremini mushrooms – sliced
¼ cup nutritional yeast
1 teaspoon Za’atar (Middle Eastern seasoning) or Italian seasoning
¼ teaspoon Himalayan pink salt
¼ teaspoon Kala namak - Himalayan black salt (key to eggy fragrance and flavour)
¼ teaspoon black pepper
Steps
Press the tofu to remove some of the moisture. In a food processor with the S-blade, mix the tofu and nutritional yeast. You want the tofu to be crumbled but not over-mixed.
Sauté onion and garlic in a bit of olive oil or water. Cook until translucent. Add sliced mushrooms, pink salt and pepper, cook until the mushrooms are softened. Toss in spinach and cook until it starts to wilt. If the pan gets too dry add a little more water. Fold in the tofu mix and sprinkle with black salt. Cook until the mixture is heated through.
The scramble is good in a bowl with roasted sweet potato, on toast or in a breakfast wrap.
