Tofu scramble with spinach, mushrooms and roasted red pepper

  • 1 (14 oz) package tofu, drained and diced (I used organic extra firm)
  • 1 T Dijon mustard
  • ½ c salsa (optional, but tasty!)
  • 3 T nutritional yeast flakes
  • 1 T dried parsley flakes
  • ½ t granulated garlic powder
  • ½ t turmeric
  • ½ t ground cumin
  • ½ t ground black pepper
  • 1 small onion diced or 1 T dried onion flakes or 1 t granulated onion powder
  • 1 c mushrooms, sliced (baby bella mushrooms or white button mushrooms work well)
  • 1 c chopped organic greens (spinach or rainbow chard work well)
  • 1 c red peppers, diced (I used canned roasted red peppers, but fresh bell peppers would suffice)

Place tofu in a skillet (I used cast iron as it adds extra to our meat-free diet) and cook on medium heat for about 4 minutes.

Add mustard, salsa, nutritional yeast, parsley, garlic powder, turmeric, cumin, pepper, onion and stir occasionally while cooking for an additional 10 minutes or so. Add mushrooms, greens, and peppers. Add pepper to taste.



Created by Kristin Meier