The most successful scramble recipes I found all used heavy flavoring with spices or herbs to bring the tofu to life, so I quickly got used to the idea of curry powder in my breakfast. In fact, I have rather grown to love it. For this recipe I used smoked paprika and curry powder. Then I mixed in some delicious veggies for extra flavor and health points. I find the mix of spices creates a really delicious, rich dish that isn’t too overpowering.

Spicy Tofu Scramble Stuffed Mushrooms [Vegan]






  • 7 ounces tofu
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1 garlic clove
  • Large handful spinach
  • Salt and pepper
  • 2 large field mushrooms or portobellos (the big flat ones)


  1. Preheat your oven to 400 Fahrenheit.
  2. In a bowl mash the tofu with a fork and set to one side.
  3. Slice the onion and peppers and fry in a pan in a little oil for 5 minutes until softened, then add the spices, garlic, and spinach and continue to cook for another few minutes to cook the spices.
  4. Add the tofu to the pan and stir well to combine the tofu with all the lovely flavors. Add some seasoning and taste.
  5. Once the vegetables are cooked and the tofu nicely coated in spices pile the tofu mixture onto your mushrooms and place on a baking tray in the oven for 15 minutes.
  6. The mushrooms should wilt and the tofu mixture will turn golden and firm up.