Cheezy Spinach Tofu Scramble

comfort food breakfast in a bowl

Okay I know you’ve heard all about Tofu Scramble by now and you may be skeptical if you’ve never made it but I swear, this is actually really, really good. Cheeze and Spinach have been lifelong friends, so when they’re reunited in the frying pan…what could go wrong?

This bad boy comes together pretty quick once your Tofu is pressed, but you gotta trust the process, okay? Don’t skip out on pressing your Tofu.

Whenever I get around to finishing my post on *why* you should press your Tofu, I’ll link it here. But until then, bear with my weird instructions and trust me on this one.

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{Difficulty: Level 2} [Makes ~3 cups Tofu Scramble]

Ingredients

1 container Firm Tofu

1 tsp Dried Thyme

1 tsp Ground Turmeric

1 tsp Onion Powder

1 tsp Garlic Powder

1/4 cup Nutritional Yeast

drizzle Vegetable Oil

1/2 bag Frozen Spinach

1 tbsp Brown Mustard

1 tbsp Soy Sauce

1 tbsp Red Wine Vinegar*

Salt & Pepper, to taste

~1/4 cup Vegan Cheddar Cheeze shreds
(I like Daiya or Violife brand)

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Equipment

Stovetop

Medium Frying Pan

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Instructions

1. Press that Tofu! If you’re not familiar with how to do this, pop down to the “Notes” section below, then move to step 2.

2. While you wait for your Tofu, combine Thyme, Turmeric, Onion Powder, Garlic Powder, and Nutritional Yeast in a separate bowl and stir to mix. To cut back on dishes, measure into the bowl you’re gonna eat this out of.

3. Once your Tofu is ready, drizzle Oil into a frying pan and turn to medium-low heat. Sprinkle the Spinach evenly in the pan and crumble the Tofu on top using your hands.

4. Add the Mustard, Soy Sauce, Vinegar, and Spice/Nutritional Yeast Mix to the pan and fold everything together.

5. Turn to medium heat and stir regularly for about 7 minutes. Taste and add Salt & Pepper.

6. Once the Turmeric has turned the Tofu a bright yellow and everything looks heated through, turn off the heat and sprinkle the Cheeze evenly over top. Wait a few minutes for it to get all melty.

7. And thats’ it! Serve with some Nooch Toast, wrap into a Flour Tortilla, top with Hot Sauce, or enjoy as-is!

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Notes

• Sub Red Wine Vinegar for Apple Cider Vinegar, Lemon or Lime Juice, or Golden Balsamic Vinegar.

• To press your Tofu: take the Tofu out of the container and flip the container upside-down on a plate. Put the Tofu ontop of what was once the bottom of the container, then put a cutting board on top of the Tofu. Place a few books or cans on the cutting board— this weighs it down and presses out the water— and make sure it remains balanced. Let the Tofu sit like this for about 15 minutes, adding more weight as needed.

• If you’ve got leftovers, I highly recommend wrapping in Flour Tortilla and freezing in a ziplock for quick Breakfast Burritos. Just warm in the microwave for ~5 minutes and viola!

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