Description
A classic tofu scramble with dijon, tarragon, broccoli, mushrooms and spinach for a delicious vegan breakfast, lunch or dinner!
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 block (14-16 oz.) tofu, firm or extra firm (drained, no need to press)
- 8 oz. package mushrooms, sliced or quartered (about 1 1/2 - 2 cups)
- 1 1/2 cups broccoli florets
- 2 tablespoons dijon mustard
- 1 teaspoon dried tarragon, optional
- 1 teaspoon garlic powder
- himalayan salt & pepper, to taste
- 2 handfuls fresh spinach
- 1 - 2 tablespoons nutritional yeast, optional
Instructions
In skillet or wok, heat oil over medium heat, add onions and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes.
Add mushrooms, broccoli, dijon, tarragon, garlic powder, salt and pepper, cook another 5 minutes.
Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes. Remove from heat. Season to taste, adding the optional nutritional yeast.
Serve as you like adding whatever extra spices or condiments you wish. I served mine with toast with avocado butter and fresh fruit on the side for a refreshing touch.
Serves 3 – 4
Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.
Notes
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 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.
Thyme, parsley and chives would also be a great sub for the tarragon!
How to make avocado butter: Slice the avocado in half, remove the seed, mash the avocado right in the skin and spread on toast. Use about 1/2 avocado for 1 slice of bread, you may need more depending on the size of you bread slices.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: saute, stovetop
- Cuisine: Vegan