Skip to main content

Mushroom Tofu Scramble

The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.

The late summer/ early fall weeks are the season for mushrooms and if there’s one place to celebrate, it’s at Heinen’s.

Heinen’s takes great pride in carrying a wide assortment of everyday and exotic mushrooms for you to explore and enjoy. If you’re new to cooking with mushrooms, ask a knowledgeable Heinen’s Produce Associate to walk you through the selection to find what’s best for your taste preferences and recipes, like this egg-free Mushroom Tofu Breakfast Scramble. It is so delicious and very easy to make!

Mushroom Tofu Scramble

Does it Matter What Kind of Mushrooms I Use?
You can use any package of mushrooms you prefer from Heinen’s Produce Department. Simply make sure they are washed and chopped.

What is the Best Way to Clean Mushrooms?
Mushrooms naturally carry a lot of dirt. I always wash them one-by-one, then use a paper towel to remove any extra dirt. It is totally normal for there to be some dirt on them prior to cleaning.

How Long Does this Dish Last?
You can enjoy this dish for up to 5 days in the fridge. It is also freezer friendly, so pop it in an airtight container and store in the freezer for up to a month.

Mushroom Tofu Scramble
Mushroom Tofu Scramble
Cook time:
10min
Prep time:
7min
Total time:
17min

Servings:
3

Ingredients

For the Tofu Mushroom Scramble

  • 1 Tbsp. ghee, olive oil, or avocado oil
  • 1 shallot, chopped
  • 8 oz. fresh mushrooms (any variety), chopped & washed
  • 1 red bell pepper, chopped and washed
  • 1 garlic clove, minced
  • 1 8 oz. package non-GMO extra firm tofu (Cleveland Tofu or Nasoya Tofu)
  • ¾ tsp. ground turmeric
  • ½ tsp. black pepper
  • ½ cup baby kale, chopped
  • Nutritional yeast, for cheesy flavor

Optional Toppings

  • Green onions
  • Red pepper flakes
  • Fresh parsley

Instructions

  1. Over medium heat, preheat a skillet and add the ghee or cooking oil.
  2. Once melted, add the sea salt, black pepper, shallot, pepper, garlic, kale, and mushrooms. Sauté for 3 minutes.
  3. Squeeze any excess water out of the tofu.
  4. Crumble the tofu into the pan with the sautéed veggies and sprinkle the turmeric and nutritional yeast on top.
  5. Sauté for 2 minutes.
  6. Transfer to a bowl and top with green onions, red pepper flakes and fresh parsley, if desired.
  7. Serve warm.

Mushroom Tofu Scramble

Products from the Recipe

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge