Vegan Scrambled Eggs with Mushrooms

Start your morning off right with this hearty and satisfying recipe for Vegan Scrambled Eggs with Mushrooms! Crafted with protein-packed firm tofu, earthy mushrooms, and a vibrant blend of spices including turmeric, garlic powder, and onion powder, this dish mimics the creamy texture and savory flavors of traditional scrambled eggs—minus the eggs! Nutritional yeast adds a cheesy, umami-rich kick, while fresh spinach (optional) brings an extra pop of color and nutrients. Quick and easy to make, this plant-based breakfast is ready in just 25 minutes and topped with aromatic chives for a bright finish. Serve with crusty toast or creamy avocado for a wholesome, dairy-free meal that’s perfect for breakfast, brunch, or even a light dinner. Whether you’re vegan or simply looking to shake up your breakfast routine, this recipe is a must-try!

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 1 tablespoon olive oil
• 8 ounces mushrooms
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons chopped chives
• 2 cups fresh spinach (optional)

Directions

Step 1

Press the tofu using a tofu press or by wrapping it in a kitchen towel and placing a heavy pan on top for about 10 minutes to remove excess moisture.

Step 2

While the tofu is pressing, clean and slice the mushrooms into thin slices.

Step 3

Heat the olive oil in a large non-stick skillet over medium heat.

Step 4

Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, until they are golden brown and have released most of their moisture.

Step 5

While the mushrooms are cooking, crumble the pressed tofu into a large bowl using a fork until it resembles the texture of scrambled eggs.

Step 6

Once the mushrooms are cooked, add the crumbled tofu to the skillet.

Step 7

Stir in the nutritional yeast, turmeric, garlic powder, onion powder, salt, and black pepper.

Step 8

Cook the tofu mixture for about 5 minutes, stirring frequently, until the tofu is heated through and well coated with the spices.

Step 9

If using, stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted.

Step 10

Remove the skillet from the heat and sprinkle the chopped chives over the top before serving.

Step 11

Serve the vegan scrambled eggs hot, optionally with toast or avocado on the side for a complete meal.

Nutrition Facts

Serving size	(838.5g)

Amount per serving	% Daily Value*
Calories	709.8

Total Fat 42.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 1743.1mg	0%
Total Carbohydrate 34.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 10.8g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 816.2mg	0%
Iron 12.9mg	0%
Potassium 2863.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 32.2%

Carbs: 18.1%