Tofu Scramble with Mushrooms
and roasted sweet potatoes
As a vegan alternative to scrambled eggs, tofu makes an incredibly good substitute. Full of protein and seasoned lightly with curry powder and turmeric, this is a delicious plant-based meal to try out!
- Tofu, extra-firm - 32 oz , crumbled (vacuum-packed preferable)
- Garlic - 2 cloves , chopped
- Mushrooms, any type - 8 oz , sliced (look for pre-sliced to save time)
- Oil, cooking - 2 Tbsp
- Curry powder, mild - 1 Tbsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Turmeric, ground - 1/2 tsp
- Oil, olive - 2 Tbsp + 2 Tbsp
- Baby spinach - 8 oz
- Salsa, any type - for serving
- Sweet potatoes - 1 1/2 lbs , wedges
- Oil, cooking - 2 Tbsp
- Chili powder - 2 tsp
Tofu - (If prepping right before cooking, get oven heating first.) If tofu is packaged in water, press out liquid first, like in this video. (Can be done 1 day ahead)
Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 3 days ahead)
Season tofu - Crumble tofu into bite-sized pieces in a large bowl. Gently stir in cooking oil (portion for tofu), curry powder, salt, black pepper, and turmeric until the tofu is evenly coated.
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Heat oven to 400F / 204C degrees.
Spread sweet potatoes out on a sheet pan. Toss with cooking oil (portion for sweet potatoes), chili powder, and some salt and pepper.
Transfer the sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
While the sweet potatoes roast, heat a large nonstick pan or wok over medium heat. Add the first portion of olive oil. To heated oil, add mushrooms and cook, stirring occasionally, until the mushrooms are deep golden brown and tender, 5 to 6 minutes. Season them with some salt. Add the baby spinach and garlic and cook until the spinach is wilted and all of the liquid is cooked off (you can cover the pan with a lid to help speed this along). Set the mushrooms and spinach aside.
Return the pan to the heat and add the second portion of olive oil. To the heated oil, add the tofu and let it cook on one side until golden, 4 to 5 minutes. Gently stir the tofu, cooking on all sides until heated through and fragrant, 3 to 4 minutes more.
Gently stir the mushrooms and spinach into the tofu.
Serve the tofu with salsa on top and sweet potatoes on the side. Enjoy!