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–+ servings
Smoky tofu scramble with mushrooms and quinoa in a skillet

Smoky Tofu Scramble with Mushrooms and Quinoa

A smoky, high-protein vegan tofu scramble with mushrooms and quinoa, seasoned with turmeric and smoked paprika. A golden, savory breakfast ready in 20 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Choose Serving Size 2

Equipment

  • Large skillet
  • Spatula
  • Tofu press (optional)

Ingredients 

  • 14 oz tofu firm, pressed and crumbled
  • 1 cup quinoa cooked
  • 1 ½ cups mushrooms sliced
  • 1 onion small, chopped
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp paprika smoked
  • 1 tbsp nutritional yeast optional
  • ¼ tsp black salt optional, kala namak
  • Salt and black pepper to taste
  • 2 tbsp dill or parsley fresh, chopped
  • 1 handful spinach optional, stirred in at the end
  • avocado optional, to serve

Instructions

  • Heat the olive oil in a large skillet and sauté the onion until soft, about 4 minutes. Add the mushrooms and cook 5 to 6 minutes, until any liquid evaporates.
  • Crumble in the pressed tofu and cook for 4 to 5 minutes, stirring, until it starts to brown.
  • Sprinkle in the turmeric, smoked paprika, nutritional yeast, black salt, salt, and pepper. Stir well to coat.
  • Add the cooked quinoa and cook 2 to 3 minutes more, until everything is hot and golden.
  • Stir in the fresh herbs and any spinach, cooking just until the spinach wilts.
  • Serve warm on toast, in a wrap or breakfast taco, or in a bowl with avocado and hot sauce. It keeps for up to 4 days, so it is great for meal prep — reheat with a splash of water.

Notes

Press the tofu well so it browns instead of steaming. Add a pinch of black salt for an eggy flavor. Stir in spinach or kale at the end for extra greens. Keeps in the fridge up to 4 days.