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Scrambled Turmeric Tofu with Mushrooms and Greens (Vegan, Gluten-Free)

Scrambled Turmeric Tofu with Mushrooms and Greens (Vegan, Gluten-Free)

This rich, savory scrambled turmeric dish will satisfy every palate. With a hint of earthy greens and sun-dried tomatoes, this hearty scramble can go from breakfast to dinner easily.

Yields 6 servings (2/3 cup each)

Scrambled Turmeric Tofu with Mushrooms and Greens (Vegan, Gluten-Free)
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  • 1 package (abut 15 ounces) firm tofu, pressed (see notes)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons turmeric
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • Pinch sea salt (optional)
  • 2 tablespoons plain, unsweetened soymilk
  • 1 tablespoon extra virgin olive oil
  • 1 scallion, finely diced
  • 2 cloves garlic, minced
  • 6 ounces (about 2-1/4 cups) sliced brown mushrooms
  • 2 cups loosely packed chopped greens (i.e., mustard, collard, spinach, kale)
  • ¼ cup sun-dried tomatoes, chopped


  1. Press tofu and drain off extra liquid.
  2. Place tofu in a bowl and crumble with a fork to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional), and soymilk.
  3. Heat olive oil in a skillet and sauté scallion, garlic, and mushrooms for about 5 minutes.
  4. Add tofu, chopped greens, and sun-dried tomatoes and sauté just until greens start to wilt. Serve immediately. May serve with sliced avocados, if desired


Learn how to press tofu here:



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