This is an adapted version of the Spinach-Artichoke Scramble from Forks Over Knives. We eat this most mornings in wrap with cheese for the kids, in a bowl with hot sauce for the adults or on a piece of toast. Preparing over the weekend for an easy reheat on busy weekday mornings works well for us. Substitute in your favorite veggies if you like. The key is the press your tofu removing excess water or it won't turn out correctly. If you choose to use hash browns, cook out as much excess water as possible. Black salt (kala namak) will help give the dish an egg-like flavor and smell.
Ingredients
2 (14 ounce) packages low-fat firm tofu, pressed and crumbled
6 cloves garlic, minced
1/2 cup nutritional yeast
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon ground turmeric
2 yellow onions, diced
1 (8 ounce) package cremini mushrooms, sliced
2 pounds potatoes, 1/4"diced (or use large package of thawed hash browns)
6 ounces baby spinach, chopped
Black salt & pepper, to taste
Directions
Combine crumbled tofu, garlic, nutritional yeast, oregano, basil, and turmeric in a bowl; mix well, then season with black salt & pepper to taste.
Sauté onions and mushrooms in a skillet over medium-high heat, stirring frequently, until onions are translucent, about 5 minutes. Add in diced potatoes, stirring frequently, until potatoes are cooked through, about 6 minutes.
Distribute tofu mixture evenly in skillet, sauté until underneath of tofu pieces are golden brown.
Stir, then add chopped spinach, cooking until it has wilted.
Season with black salt and pepper to taste, then serve warm.
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