Tofu Spinach Breakfast Scramble

• 250 g (one 250 g block extra-firm tofu, drained) — Extra-firm tofu prepared with nigari
• 90 g (about 3 1/2 packed cups baby spinach) — Raw baby spinach
• 100 g (about 1 1/3 cups white mushrooms, thinly sliced) — Raw white mushrooms
• 20 g (about 1/4 cup plain nutritional yeast flakes) — Plain nutritional yeast flakes
• 10 g (2 1/2 tsp avocado oil) — Avocado oil
• 1 g (1/2 tsp ground turmeric) — Ground turmeric
• 1 g (about 1/3 tsp garlic powder) — Garlic powder
• 1 g (about 1/3 tsp onion powder) — Onion powder
• 0.3 g (small pinch ground black pepper) — Ground black pepper
• 0.4 g (scant 1/8 tsp fine salt) — Fine salt

Method

1. 1Drain and crumble the tofuDrain the tofu, press it between clean towels under a skillet for 5 minutes, then crumble it into pieces between 1 and 2 cm.5 minLook for: The tofu is dry with irregular soft curds and no block-size pieces.Safety: For the gluten-aware recipe, use tofu explicitly labeled gluten-free and keep it refrigerated before opening.
2. 2Prepare the mushrooms and spinachThinly slice the mushrooms and inspect the baby spinach, discarding any wilted leaves.1 min 30 secLook for: Mushroom slices are uniform and the spinach is clean and dry.Safety: Use a stable board and keep the spinach dry to prevent oil spatter.
3. 3Measure the savory mixtureCombine the nutritional yeast, turmeric, garlic powder, onion powder, black pepper, and fine salt in a small bowl.30 secLook for: The yellow savory mixture is uniform with no turmeric or nutritional yeast clumps.Safety: Verify nutritional yeast is plain, vegan, and explicitly labeled gluten-free for the reviewed recipe.
4. 4Brown the mushroomsHeat 4 g avocado oil in a wide nonstick skillet over medium-high. Add the mushrooms and cook for 4 minutes, stirring twice.4 minLook for: The mushroom liquid has evaporated and broad faces are golden.Safety: Keep the skillet handle turned inward and reduce heat if the mushrooms smoke.
5. 5Cook the tofu curdsAdd the final 6 g avocado oil and crumbled tofu to the mushrooms and cook over medium-high heat for 6 minutes, turning the curds every 90 seconds.6 minLook for: The tofu has golden patches and remains in distinct soft curds.Safety: Use a splatter screen if needed and keep the curds in one loose layer.
6. 6Season, wilt, and serveScatter the nutritional yeast-turmeric mixture over the tofu, add the baby spinach, and fold over medium heat for 3 minutes before plating the complete scramble.3 min · 165°FLook for: The spinach is fully wilted, the savory mixture coats every tofu curd, and the skillet is dry.Safety: Heat the complete scramble to at least 165°F and refrigerate leftovers within 2 hours.