There are a lot of different options for breakfast these days. One of our favorite go to dishes is fast, easy and only dirties one pan!

First up you’re going to need some tofu. If this your first time cooking with tofu don’t be nervous. This dish is really very simple and fun to make. The tofu gets rinsed off, patted dry, and crumbled, crumbled tofu looks a lot like scrambled egg whites. There are a lot of different brands and different styles of tofu. For this recipe you will need to use Extra-Firm. The extra firm tofu will hold it’s crumbled shape before, during and after cooking.

Here is a quick list of all the things you’ll need

Protein:
1 block of extra firm tofu

Veggies:
1 Yellow onion (medium sized)
Little box of Button or baby bella mushrooms (either work)
Bag of fresh spinach (you’ll use at least 2 cups of it)
Some Garlic (minced garlic in a jar works here too)

Spices + Other goodies:
Minimal Canola oil
Small amount Turmeric (awesome spice, should be in your spice cabinet)
Jarred diced pimiento peppers (small jar usually found near the olives)
Dijon mustard
Nutritional yeast (Braggs makes a great one, may be tough to find but worth looking for)
Salt and pepper

Napkins (of course)

Time to measure out and prepare
2 tablespoons canola oil
3/4 cup yellow onion, chopped
1 1/4 cups slide mushrooms (button or baby bella)

1 tablespoon minced garlic
2 tablespoons jarred, diced pimiento peppers

10 to 14 ounces extra-firm tofu, drained and pressed and crumbled (squished with fork)

1/4 cup nutritional yeast
1 teaspoon turmeric

2 cups fresh baby spinach

1 tablespoon dijon mustard
salt and pepper to taste

Heat the oil in a skillet over medium-high heat.
Saute onion and mushrooms for approximately 5 minutes.
Add garlic and pimientos and continue to saute for 2 more minutes.
Crumble in tofu and continue to cook for another minute.
Add in nutritional yeast and turmeric toss to coat.
Add in spinach and continue to cook until wilted, approximately 2 minutes.
Remove from heat and add mustard. Toss to coat.
Add salt and pepper to taste.
Serve hot with a dijon mustard drizzle.

We will add pictures next time we make it.

Remember, Don’t Panic and Bring Napkins

Recipe originally found in
The Complete Guide to Vegan Food Substitutions