Tofu Scramble + Avocado Toast
- 1 block (14-16 oz) tofu, firm or extra firm
- 1/2 red onion, diced
- 8 oz. package mushrooms, sliced (about 1 1/2 – 2 cups)
- 1 1/2 cups broccoli florets
- 2 handfuls spinach
- 1 tablespoon grapeseed or olive oil
- 1 – 2 tablespoons dijon mustard
- 2 teaspoons dried thyme or tarragon
- 1 teaspoon garlic powder
- himalayan salt & pepper, to taste
Drain and slice tofu, I like to cut mine into thirds. Place slices between a few paper towels or clean dish cloth. Press it between your hands or press tofu while lying on a hard surface, paper towels/cloth will absorb excess moisture. Set tofu aside and start on prepping your vegetables. Alternately, you can skip pressing if needed. The little bit of moisture will be fine. Try both ways to see what you like best.
In skillet or wok, heat oil over medium high heat. Saute onions, mushrooms and broccoli for five minutes. Add tofu crumbling the between your fingers. Add the spices, mix to combine, add spinach and continue to cook over medium high heat, stirring occasionally until spinach starts to wilt, about 5 minutes or so. Using a lid/cover will help the spinach wilt faster.
Remove skillet/wok from heat. Serve as you like adding whatever extra spices or condiments you wish. I like mine especially with sambal oelek (it’s a simple chile paste that adds the perfect spice). Pair with toast and avocado butter, or simple warmed corn tortillas. Fresh fruit on the side adds a refreshing touch.
Serves 2 – 3.
The mushrooms are going to add some moisture to your scramble, cook it down by keeping it on the stove a bit longer if it bothers you or omit the mushrooms altogether. I’ve made this with just broccoli and spinach, it was delicious!
Try different types of mustard’s if you like. I have used a habanero and stone ground mustard, both were delicious. I upped the amount to about 2 tablespoons. Or use 2 – 3 teaspoons mustard powder if you have that on hand.
Tarragon, parsley and chives would also be a great sub for the thyme!