Tofu Scramble with Spinach and Mushrooms

Ingredients

• Firm tofu 5 oz
• Spinach 1 cup
• Mushrooms 1/2 cup
• Olive oil 1 tbsp
• Turmeric to taste
• Salt to taste
• Black pepper to taste

Method

1. Prepare the tofu. Remove the tofu from its packaging and drain any liquid. Wrap the tofu block in a clean kitchen towel or paper towels and gently press it for 5 minutes to remove excess moisture. Then crumble the tofu into bite-sized pieces using your hands or a fork.
   Tip: Pressing tofu helps it absorb flavors better and improves texture.
2. Prepare the vegetables. Wash the fresh spinach thoroughly and pat dry. Slice the mushrooms into thin pieces. Set aside.
   Tip: Make sure mushrooms are sliced evenly for uniform cooking.
3. Heat the oil and sauté mushrooms. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sliced mushrooms and sauté for about 4 minutes until they release their moisture and start to brown.
   Tip: Avoid overcrowding the pan to ensure mushrooms brown nicely.
4. Add tofu and seasonings. Add the crumbled tofu to the skillet with mushrooms. Sprinkle turmeric, salt, and pepper to taste. Stir well to combine and cook for about 3 minutes, allowing the tofu to warm through and absorb the spices.
   Tip: Turmeric not only adds flavor but gives a nice yellow color resembling scrambled eggs.
5. Add spinach and finish cooking. Add the fresh spinach to the skillet. Stir continuously until the spinach wilts down, about 2 minutes. Taste and adjust seasoning if needed. Remove from heat and serve immediately.
   Tip: Spinach cooks quickly; avoid overcooking to keep it vibrant and nutritious.

Pro tips

• Use firm tofu for the best texture in scrambles.
• Press tofu well to remove excess water for better flavor absorption and texture.