Vegan Scrambled Eggs with Mushrooms
Indulge in a hearty and flavorful breakfast with this vegan scrambled eggs with mushrooms recipe, a plant-based twist on a breakfast classic. Made with protein-packed firm tofu crumbled to mimic the texture of scrambled eggs, this dish is enhanced with golden turmeric, savory nutritional yeast, and a medley of aromatic spices like garlic and onion powder. Tender, sautéed mushrooms add an earthy depth, while fresh spinach and vibrant chives provide a pop of green and a boost of nutrients. Perfectly seasoned and ready in just 25 minutes, this quick and easy vegan breakfast is a wholesome way to start your day. Serve it alongside toast or creamy avocado for a satisfying meal that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 1 tablespoon olive oil
- 8 ounces mushrooms
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped chives
- 2 cups fresh spinach (optional)
Instructions
Press the tofu using a tofu press or by wrapping it in a kitchen towel and placing a heavy pan on top for about 10 minutes to remove excess moisture.
While the tofu is pressing, clean and slice the mushrooms into thin slices.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, until they are golden brown and have released most of their moisture.
While the mushrooms are cooking, crumble the pressed tofu into a large bowl using a fork until it resembles the texture of scrambled eggs.
Once the mushrooms are cooked, add the crumbled tofu to the skillet.
Stir in the nutritional yeast, turmeric, garlic powder, onion powder, salt, and black pepper.
Cook the tofu mixture for about 5 minutes, stirring frequently, until the tofu is heated through and well coated with the spices.
If using, stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted.
Remove the skillet from the heat and sprinkle the chopped chives over the top before serving.
Serve the vegan scrambled eggs hot, optionally with toast or avocado on the side for a complete meal.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 10.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
