This Tofu Scramble with Mushrooms and Thyme is a fantastic plant-based breakfast, brunch, or light dinner option. It's quick, easy, and packed with flavor! I created this recipe after a friend raved about a similar dish they had at a trendy vegan cafe. I was intrigued, so I experimented in my kitchen, tweaking and perfecting until I landed on this version. You can feel free to make substitutions, add-ins, or simply use the recipe as a great starting point for your own creativity!
The beauty of this recipe lies in its simplicity and adaptability. It's perfect for those busy weeknights when you crave something healthy and delicious but don't have a lot of time. This dish is very forgiving, so don't be afraid to adjust it to your taste preferences. Add some spinach, diced tomatoes, or even a bit of red pepper flakes for an extra kick! I sometimes add a little bit of garlic powder too for an added punch!
Required Equipments
- Large skillet or frying pan
- Spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Bowl
Tofu Scramble with Mushrooms and Thyme: Frequently Asked Questions
Tofu Scramble with Mushrooms and Thyme
A quick and easy plant-based recipe that’s perfect for breakfast, brunch, or a light dinner. This flavorful tofu scramble is packed with earthy mushrooms and fragrant thyme, making it a satisfying and healthy meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 3 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep our veggies! Clean and finely chop about 8 ounces of mushrooms. I prefer cremini, but any kind you like will work. Just make sure they're nice and dry before you start cooking; Nobody likes soggy 'shrooms.
- Next, grab your tofu! Crumble 14 ounces (one block) of extra-firm tofu into a bowl. I usually just kinda squish it apart with my hands — it's way more fun that way! If you prefer a more uniform crumble, feel free to use a fork.
- Now for the flavor bomb! Add 1 tablespoon of olive oil to your large skillet over medium heat. Once it's hot, toss in those chopped mushrooms and sauté for about 5-7 minutes, or until they’re nicely softened and slightly browned. Stir occasionally. Trust me, patience is key here!
- Time to bring in the tofu! Add the crumbled tofu to the skillet with the mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned. This is where the magic happens!
- Now, spice things up! Add 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of nutritional yeast (for that cheesy flavour!), 1 teaspoon of dried thyme (or 1 tablespoon fresh - I always use fresh when I can), and a pinch of salt and pepper to taste. Stir everything together to coat the tofu and mushrooms evenly. Don't be shy with the seasoning!
- Cook for another 2-3 minutes, just to let those flavors meld together. Once it is all heated through and cooked to your liking, you're good to go!
- Serve it up! Serve your delicious tofu scramble immediately. It's great on its own or as part of a more substantial breakfast, brunch, or even dinner!
📝 Notes
- If using dried thyme, use about 1/3 teaspoon.
- Feel free to add other veggies like spinach or bell peppers.
- For extra flavor, add a clove of minced garlic along with the mushrooms
🍎 Nutrition
Calories: 250
Protein: 15g
Fat: 12g
Carbohydrates: 15g
Fiber: 5g
Calcium: 100mg
