Name: Vegan Tofu & Spinach Egg Scramble
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Vegan Tofu & Spinach Egg Scramble

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings 1

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Ingredients

10.5 oz (300 g) firm tofu
4 medium (75 g) mushrooms chopped
1 cup (30 g) spinach or 1 handful
¼ cup (10 g) 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 (30 g) pumpkin seeds
¼ cup (60 ml) water

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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!

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