This tofu scramble is the perfect Sunday morning brunch! In this recipe, firm tofu is scrambled with meaty portobello mushrooms and fresh, wild garlic. A pinch or turmeric adds color, as well as a mild flavor that complements, rather than overpowers the other spices. Serve this hearty scramble on toast with a side of vegan breakfast sausages and maple syrup.

Wild Mushroom and Garlic Scramble [Vegan]

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For the Scramble:

  • 7 ounces of firm tofu
  • 2 2/3 cups of portobello mushrooms, or any other variety
  • 3-4 handfuls of fresh spinach
  • 1 handful of wild garlic
  • 1/2 of a red onion

For the Seasoning:

  • 1 teaspoon kala namak
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • A pinch of turmeric, for color
  • Plenty of black pepper


  1. Slice the mushrooms and red onion and cook in a bit of oil over medium heat.
  2. When the mushrooms have slightly browned, add the tofu by crumbling it between your fingers. Add in the spices and give it a good mix.
  3. Rip the wild garlic into smaller pieces and add along with the whole spinach leaves.
  4. Cook until spinach has wilted slightly.
  5. Serve warm with toasted bread.


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