Vegan Tofu Scramble

August 1, 2020


Place the tofu between layers of paper towels or clean kitchen towels. Place a heavy, flat-bottom plate or bowl on top. Let stand for 15 minutes or up to a few hours. Crumble the tofu coarsely. Soak the cashews in enough water to cover in a bowl for 30 minutes or up to 2 hours.

Heat the olive oil in a large skillet or sauté pan over medium-high heat. Sauté the onion in the hot oil for 2 minutes, seasoning generously with salt. Add the mushrooms; sauté for 3 minutes. Add the zucchini; sauté for 3 minutes. Cook for an additional 5 minutes or until the onion is translucent and the zucchini is tender and cooked through, stirring frequently.

Process the tahini, miso paste, yeast, turmeric, cashews, 1/4 cup water and cilantro in a blender or food processor or in a bowl using an immersion blender, until blended.

Add the tofu, spinach and tahini mixture to the zucchini mixture and mix well. Cook until the spinach is fully cooked, stirring occasionally; do not overcook. Season with salt and pepper. Spoon into a serving dish. Top with the avocado and serve.

Recipes and photos courtesy of the Junior League of Denver


1 (14- to 16-ounce) package extra-firm tofu

1 cup raw cashews

1 tablespoon extra-virgin olive oil

1 cup onion, chopped

Sea salt, to taste

1 cup mushrooms, chopped

1 cup zucchini, coarsely chopped

1 tablespoon tahini

1 tablespoon yellow or white miso paste

2 to 3 tablespoons nutritional yeast, or to taste

1 teaspoon ground turmeric

1/4 cup water

1/4 cup loosely packed fresh cilantro

3 cups fresh spinach, finely chopped

Black pepper, to taste

1/2 medium avocado, sliced