Mushroom-Leek What's for Breakfast by Dianne Wenz

Dianne Wenz’s Mushroom-Leek Tofu Scramble

While I like to vary the veggies that I use in my tofu scrambles, this is the combo that I make the most frequently. I’ve made this dish for both fellow vegans and omnivores, and it’s always been a hit!
Author Dianne Wenz


  • 1 teaspoon olive oil
  • 2 leeks, cleaned well and sliced
  • 1 teaspoon sea salt, divided
  • 10 to 12 mushrooms, sliced
  • 1 block (14 ounces) tofu, firm or extra-firm, drained and pressed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon all-purpose seasoning mix
  • 1 1/2 teaspoon cumin
  • 1 1/4 teaspoon turmeric
  • 1 1/4 teaspoon black pepper
  • 1 1/4 teaspoon red pepper flakes optional
  • 6 ounces baby spinach, chopped
  • 1 tomato, chopped
  • 1/4 cup cup black olives, chopped


  1. Cook the leeks in the oil along with a pinch of sea salt in a large skillet over medium heat for about 10 minutes, until they start to brown and caramelize. Stir often.
  2. Add the mushrooms and another pinch of sea salt and cook until they soften, about 5 more minutes.
  3. Crumble the tofu into the pan along with the nutritional yeast, all-purpose seasoning mix, cumin, turmeric, black pepper, red pepper flakes, and the remaining sea salt. Let cook for about 5 minutes, stirring often.
  4. Add the spinach and cook 1 to 2 minutes, until it wilts.
  5. Serve hot, topped with tomatoes and black olives.

Recipe Notes

Recipe reprinted with permission from What’s For Breakfast? Morning Favorites From Dianne’s Vegan Kitchen.