Organic tofu is super high in protein, and is a great scrambled egg replacement. The texture is almost identical and the addition of turmeric keeps the color just right. Turmeric is like the queen of spices, leaving traditional scrambled eggs in the dust.
1 (14-ounce) block organic extra-firm tofu
4 to 6 tablespoons extra virgin olive oil
3 cloves garlic, sliced or minced
1 yellow onion, diced
1/2 cup halved cherry tomatoes
2 cups fresh spinach
1 cup sliced fresh white button or cremini mushrooms
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons fresh or dried parsley
1/2 teaspoon turmeric
Salt and pepper, to taste
Vegan cheddar or mozzarella shreds, optional
Vegan bacon bits, optional
Rinse the tofu and squeeze as much moisture out of it as you can. You can use paper towels to drain the excess liquid.
In a large skillet over medium heat, add the oil, garlic, and onion. Sauté until the garlic and onion become translucent, about 5 minutes.
Mash the tofu with your hands and add to the garlic and onion mixture in the skillet along with the tomatoes, spinach, and mushrooms. Stir in the onion powder, garlic powder, parsley, turmeric, and salt and pepper. At this point it will feel like you’re making scrambled eggs!
Cook until spinach becomes slightly wilted and the tofu scramble is warm to your liking. Taste and adjust seasonings. Top with cheddar shreds and bacon bits, if using. Serve with buttered toast and juice, tea, or your fave cup of joe!
- Have your child squeeze out the excess liquid from the tofu over the sink.
- If old enough to use a knife, allow them to prep the vegetables that need cutting, like the tomatoes and mushrooms.
- When the scramble is done, let them top it with vegan bacon bits or have them butter their own toast. Everyone loves toast!