Easy Scrambled Tofu with Spinach & Mushrooms

This tofu scramble with spinach and mushrooms is a great way to fuel your body in the morning. It also makes an ideal post-workout meal as it's packed in protein and carbs.

Serves 1 | Prep time: 7 mins | Cooking time: 10 mins


  • 150g/5.3oz firm tofu (a heaped cup, cubed)
  • 1 tsp turmeric powder
  • 1/2 tsp Italian herbs
  • 150g/5.3oz mushrooms (abt 3/4 cup, sliced)
  • 15g/0.5oz (2 Tbsp) nutritional yeast powder
  • 5ml/0.2oz (1 tsp) olive oil spray (e.g. Woolworths Extra Virgin Olive Oil Spray)
  • 20g/0.7oz baby spinach (a large handful)
  • 2 slices dark rye bread
  • 10g/0.4oz (2 tsp) vegan butter
  • To taste: iodised salt, chilli flakes


  1. In a bowl, use a fork to mash the tofu. Add the turmeric, Italian herbs, salt and chilli flakes. Mix well and set aside.
  2. Slice the mushrooms then preheat a pan on medium-high. Add olive oil and cook mushrooms for 4-5 minutes until they release their moisture.
  3. Stir in the tofu and cook for another 3-5 minutes. Add the nutritional yeast and spinach, mix well. Taste the scramble and add more seasonings if needed. Remove from heat.
  4. Toast and butter bread slices and serve with tofu scramble.

Macros – Carb: 45g  Fat: 23g  Prot: 37g  Calories: 535

This recipe is part of the 7-day Endurance meal plan

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