This tofu scramble is an easy to make, gluten-free breakfast that's high-protein, super filling, and it's loaded with vegetables! This dish is great for breakfast any day of the week or for Sunday brunch!
Press the block of tofu for 30 minutes. Drain the excess water.
In a large pan, saute the onions in 3-4 tbsp vegetable broth until soft. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes or until the vegetables are tender.
Push the cooked veggies to one side of the pan. Put the block of pressed and drained tofu on the other side of the pan and use a wooden spoon to break it up into chunks.
Sprinkle the turmeric, curry, garlic, cumin, coriander, paprika, and garam masala over the crumbled tofu (not the veggies). Stir the tofu around until it turns yellow and is coated with the seasonings, then you can stir everything in the pan together.
Add 2-3 cups of spinach and let it cook for a few minutes until it starts to wilt. Season with black salt and pepper. Garnish with green onions before serving.
Notes
Store the leftovers in an airtight container in the fridge for 2-3 days or freeze it for a future meal.