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Tofu Scramble with Spinach, Garlic and Mushrooms Recipe




  • 1–2tsp olive oil
  • 1 clove garlic, finely chopped
  • 1 small white onion, finely chopped
  • 100g mushrooms, sliced
  • 200g firm organic tofu, broken into small pieces
  • 1tbsp nutritional yeast flakes, mixed into a paste with 1tbsp water
  • handful of spinach leaves
  • 1tsp turmeric
  • 1tsp cumin
  • 1tsp lemon juice
  • 1tsp soy sauce
  • 1tsp chilli flakes (optional)


Heat the oil in a deep-sided frying pan and sauté the garlic for around 10 seconds.

Just as the garlic begins to brown, add the onion and mushrooms.

Continue to sauté for 3-4 minutes until the onion begins to become translucent.

Add the tofu to the pan and cook for around 5 minutes, stirring to break the tofu up further until it resembles scrambled eggs in texture.

Add the yeast paste, the spinach leaves and all of the other ingredients to the pan.

Continue to cook, stirring continuously until everything is thoroughly mixed and warmed through. Serve on a slice of porridge bread or a grilled portobello mushroom, or with some avocado and cherry vine tomatoes

Recipe from The Menopause Kitchen by Rachel Graham, published by Gill Books. Photography by Jo Murphy

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