Tofu Scramble Recipe

Press the extra-firm tofu: wrap tofu block in clean kitchen towels or paper towels and place a weight on top for 15 minutes to remove excess water. After pressing, crumble the tofu into bite-sized pieces resembling scrambled eggs.

Make the citrus-ginger tamari sauce: in a small bowl whisk together tamari, grated ginger, orange juice, maple syrup, sesame oil, turmeric (if using), black pepper and salt. Stir until combined and set aside.

Preheat oven to 425°F (220°C) for roasting mushrooms. Slice mushrooms and dice tomatoes. Slice green onions (separate white and green parts). Measure out spinach and toast sesame seeds in a dry pan over low heat until lightly golden and fragrant, about 1–2 minutes; set aside.

Roast

Toss mushrooms with 1 tablespoon neutral oil and a pinch of salt on a rimmed baking sheet. Roast at 425°F (220°C) for 12–15 minutes, stirring once halfway, until browned and slightly crisp at the edges. Remove from oven and keep warm.

If rice is not already warm, reheat cooked brown rice in a covered saucepan with a splash (1–2 tbsp) of water over low heat, stirring occasionally, about 5–7 minutes, or microwave covered for 2–3 minutes until hot. Wrap tortillas in foil and warm in the oven for 5–8 minutes, or heat individually in a dry skillet for about 20–30 seconds per side.

Sauté tofu

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add the crumbled tofu in an even layer and let cook undisturbed for 2 minutes to develop light browning, then stir and cook another 2 minutes.

Add the prepared citrus-ginger tamari sauce to the pan with the tofu. Stir to coat and cook 2–3 minutes, allowing the sauce to reduce slightly and the tofu to absorb the flavors. Taste and adjust seasoning with additional salt or tamari if needed.

Add spinach and tomatoes

Lower heat to medium. Add the diced tomatoes and the white parts of the sliced green onions to the tofu, stir for 1 minute, then add the spinach in batches, stirring until wilted—about 2 minutes total. Fold in roasted mushrooms and remove from heat.

Divide warm brown rice between 2 plates (1 cup rice per serving). Spoon the tofu scramble mixture evenly over the rice or arrange on the side. Place 2 warmed tortillas per plate alongside (or wrap the scramble in tortillas if preferred).

Garnish each plate with sliced green onion greens and a sprinkle of toasted sesame seeds. Serve immediately.