Mushroom & Spinach Tofu Scramble

~ It’s a breakfast that makes your weekend worth getting up for! ~

Prep time: 20-30 minutes
Cook time: 20 minutes
Serves: 4


3 tbsp oil
250g firm tofu pressed
1 tbsp tamari
1 tbsp vegan worcestershire sauce
1/4 tsp turmeric powder
1/2 tsp kala namak (black salt)
1 diced onion
6 small mushrooms chopped
2 cloves finely diced garlic
2 rashers diced vegan bacon
1 stalk green onion diced
1 cup chopped spinach
1 tbsp fresh finely chopped parsley
Salt and pepper to taste


In a bowl break apart the tofu into small pieces so that it is crumbly (you can just do this with your hands and then go over it with a fork if needed). Add the tamari and worcestershire sauce, turmeric and black salt. Mix it well and set it aside until it is ready to be cooked.

In a large pan on medium heat add 2 tbsp of oil and then the diced onion and cook for 2 minutes. Add the mushrooms and cook for 5 minutes. Move the mushrooms and onion to one side of the pan and add the other 1 tbsp of oil to the empty side of the pan. Add in the tofu scramble mix and coat it well in the oil (don’t combine it with the onion or mushrooms yet).

Add the garlic to the mushrooms and cook for 5 minutes. Make sure to stir it every so often as well as the tofu scramble on the other side of the pan.

Now mix the garlic mushrooms into the tofu scramble. Move the mushroom scramble to one side of the pan again and add the diced bacon and cook for 5 minutes (drizzle a little extra oil on the bacon if you need to). Stir both sides of the pan separately from time to time but don’t combine them yet.

Now mix the scramble into the bacon and then add the green onions and cook for 1 minute.

Add the chopped spinach and cook for 1 minute. Add the chopped parsley, salt and pepper to taste. And it’s as easy as that! Now enjoy this delicious goodness with your favourite sides or as it is.

Check out the video for this recipe from my YouTube channel at the bottom of the page!

Cooks note: Press the tofu for 20-30 minutes and prepare all your ingredients and chopping during this time.

I like to serve this scramble with vegan mayo (I use Vegenaise by Follow Your Heart) and a chilli jam or spiced fig jam. Add 1-2 tbsp of mayo and 1 tsp of the jam to half of the scramble and mix it well. I only add it to half as there will be left overs and I like to add it when I am eating it on the day. Or you can serve it on the side and everyone can help themselves. This scramble is delicious on toasted bagels, pita breads, wraps, sourdough…any bread really!

Check out the video and follow along while you cook!

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies. If you like my recipes and want to see more, please consider subscribing to my channel to see more yummy vegan food content. Thanks! ❀

2 Comments Add yours

    1. Thank you so much! πŸ™‚

      Liked by 1 person

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