Start by pressing the tofu to remove excess water. If you don’t have a tofu press, wrap the tofu in a clean kitchen towel and place something heavy (like a pan) on top for about 10 minutes. Once the tofu is pressed, crumble it into a bowl using your hands or a fork. The texture should resemble scrambled eggs.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until soft and translucent. Next, add the mushrooms and garlic, and sauté until the mushrooms release their moisture and begin to brown, about 3-4 minutes.
Stir in the spinach and cook until wilted. Now add the crumbled tofu, turmeric, paprika, nutritional yeast (if using), salt, and pepper. Toss everything together until the tofu turns a beautiful golden yellow from the turmeric. For extra creaminess, pour in the plant-based milk and stir for 1-2 minutes until the tofu scramble reaches the desired texture.
Once everything is well-combined and heated through, remove from heat and garnish with fresh parsley or cilantro. Serve immediately with your favorite side dishes like avocado slices, whole grain toast, or roasted sweet potatoes.
