Mushrooms and Tofu on Dark Rye Toast

A healthy breakfast on dark rye toast with crumbled tofu and sliced mushrooms, flavoured with coriander and spring onion. For a spicy kick, add some chilli flakes to the crumbled tofu. Ready in under 20 minutes.


  • 100g/3.5oz firm tofu (3/4 cup, crumbled)
  • 3/4 tsp turmeric powder
  • 1 tsp soy or tamari sauce
  • 200g/7oz mushrooms, sliced (4 medium button mushrooms)
  • 1 spring onion, chopped
  • 5ml/0.17oz (1 tsp) olive oil spray
  • 30g/1oz fresh coriander, finely chopped
  • 2 slices dark rye bread
  • Optional: iodised salt, other seasonings of choice


  1. Crumble the tofu with your hands, place in a bowl and use a fork to crumble it more. Add the turmeric, soy sauce and any other seasonings of choice. Mix well and set aside.
  2. Chop the onion and coriander, slice the mushrooms.
  3. Preheat a pan on medium-high. Add olive oil, wait a few seconds then add the crumbled tofu. Fry for a couple of minutes then add the mushrooms, cook for another 3-5 minutes.
  4. Stir in the spring onion and coriander continue cooking for a few minutes. Remove from heat.
  5. Toast the rye bread then top with the mushroom-tofu mix and serve.

Note: If you prefer an ‘eggy’ flavour for your tofu scramble, use black salt (kala namak) instead of regular salt.

Macros – Carb: 40g  Fat: 15g  Prot: 32g  Calories: 423

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

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

BreakfastOtherLow Fat

Leave a Rating or Comment

  • no rating