Tofu and Mushroom Scramble

1 pan, 10 ingredients and 20 minutes! It really doesn't get much easier than this. 

This tofu and mushroom scramble is super easy to make, it is healthy and satisfying, perfect for a quick breakfast, lunch or snack! 

Serves 2 

Scramble:

2 tbsp olive oil/avocado oil

1/2 onion, finely chopped 

1 garlic clove, fine chopped

1cm of fresh root ginger, peeled and grated 

100g chestnut mushroms, thickly sliced 

1/2 red pepper, deseeded and sliced

300g firm tofu, crumbled 

1 handful of baby spinach 

A pinch of fresh basil leaves, roughly chopped (optional)

Seasoning:

1/2 tsp ground tumeric 

1/2 tsp ground cumin 

1tbsp nutritional yeast 

1tbsp soy sauce 

Sea salt and ground black pepper 

A pinch of chili powder (optional)

For serving (optional):

2 slices of your favourite bread, toasted

1/2 avocado 

INSTRUCTIONS:

1. Pat tofu dry with a kitchen towel and crumble the tofu into small pieces. 

2. Heat a large non-stick frying pan over a medium heat. Add the oil, garlic onion, ginger and cook for 5 minutes or until brown and softened. Add the tumeric, mushrooms and pepper. Cook for another few minutes. 

3. Add the crumbled tofu, ground cumin, tumeric, nutritional yeast and soy sauce to the pan. Stir well and cook for another few minutes, stirring frequently. Remove from the heat and stir in the baby spinach until it has wilted. Add the chopped herbs, salt and pepper to taste. 

4. Serve the tofu alone with or with toast if preferred. 

I hope you will like this recipe! If you make it, be sure to leave a comment and don’t forget to tag @moniquenikki on Instagram and hashtag it #eatwithmoniquenikki so I can see all the deliciousness! 

With love,