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Tofu Mushroom Scramble
with spinach and fruit salad

Active: 30 min Total: 30 min
When we combine tofu with a bit of yellow-colored turmeric, no one will even know that you're eating tofu instead of eggs. Packed with veggies and enjoyed with a side of fruit, this is one of those meals you can make a bunch of different ways but always feel good about eating. Our paleo version uses eggs instead of tofu.


Tofu Scramble with Mushrooms and Spinach:
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Mushrooms, brown - 1 lb , quartered
  • Roma tomatoes - 2 , diced
  • Strawberries - 1/2 lb , sliced
  • Oranges - 2 , segmented
  • Firm tofu - 1 lb
  • Black beans - 2 cups ((~1 can))
  • Cooking oil - 1 Tbsp
  • Cumin - 1 tsp
  • Coriander - 1 1/2 tsp
  • Turmeric (opt) - 1 1/2 tsp ((If you don't already own it, it's not necessary))
  • Baby spinach - 6 oz
  • Tortillas or pitas - 8
  • Limes - 1/2 , juice of


  1. Garlic / Onions / Mushrooms / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Strawberries / Oranges - Prep as directed. (Can be done up to 3 days ahead)
  3. Tofu - Place into a mesh strainer and crumble with a spoon or fork. Let sit for up to 30 minutes to drain out as much liquid as possible. (Can be done up to 3 days ahead)
  4. Beans - Rinse and drain

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  1. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic and onions to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
  2. Next add in mushrooms, cumin, and coriander. Saute for 3 to 5 minutes, until mushrooms are soft and tender.
  3. Mix turmeric into tofu (this is more to make it look like eggs). Add tofu, beans, and baby spinach into pan. Cook until everything is warmed through.
  4. Heat tortillas or pitas according to package instructions.
  5. Turn off heat and add in lime juice. Season to taste with salt and pepper. Top with chopped tomatoes and enjoy in tortillas or flat bread with a side of fruit.



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