This vegan tofu scramble is a great way to enjoy a protein-packed breakfast. It pairs turmeric seasoned tofu with a savory potato, mushroom, spinach hash.
Tofu travels great in a cooler if you repackage it into your own resealable container. This way you only bring just what you need for your trip (probably not the entire block) and can drain some of the water off ahead of time. If you travel without a cooler, shelf-stable tofu is becoming more widely available throughout the country.
The potatoes take longer to cook than the tofu, so that’s where this recipe starts. The smaller you cube your potatoes the faster they’ll cook. With the potatoes prepped, add them to a warm skillet with a bit of oil. While they’re cooking, de-stem and quarter some white mushrooms and add them after. A sliced shallot also adds a nice oniony/garlicky flavor.
When the potatoes and mushrooms nearly done, push them to the side, add a little more oil, and crumble in your tofu. Add the turmeric, scramble. Add the nutritional yeast, scramble. Add the salt and pepper, scramble. It’s important to scramble between each step so the seasons evenly distribute. Nobody wants to bite into a pocket of straight turmeric.
The last step is to place a few handfuls of spinach on top and stir into the combine. The stem with the hash with cook the spinach down to a fraction of the size, so don’t be afraid to put a bunch on to start with.