Check out these mushrooms! I forgot to take a picture before I chopped them, but how amazing do they look? When we moved to Boulder, just over six years ago, the farmer’s market was already in full swing for the season. A quick time out to say I still can’t believe I’ve been living in Colorado for six years! It’s been amazing- going to endless music shows, hikes, happy hours, and now transitioning to having a family. Ah I have so much to be thankful for.
But back to the mushrooms. Our initial love at the farmer’s market was the mushroom stand. The first season we were here we bought a bag of mushrooms every week. I kid you not! Sometimes even two a week (the farmer’s market runs Saturday days and Wednesday nights). Of course we became good acquaintances with the ‘mushroom man’ who runs the stand. These days we are still regular customers. The mushrooms are grown in Fort Collins and are truly superb. Shiitake, cremini, oyster, king oyster, lion’s mane, and cinnamon caps. We tend to buy a mixed bag to enjoy the variety. They run $6 per 1/2lb bag but many times we are charged $5. This time we were offered a super deal, a whole pound for $5. You know I was all over that!
I decided to make a mushroom and tofu scramble. Even though there’s a lot going on in the pan the mushrooms were still the star of the dish. Tofu is mild in flavor and I didn’t use much seasoning. Salt and pepper along with a bit of smoked paprika. Onion and garlic too, which are a must in any tofu scramble. Also a bunch of baby spinach. So yum!
Tofu scrambles are great for brunch but also hearty enough for dinner, which is when I made this one. To make it more than just a scramble I served this along with some smashed avocado toast, pea shoots, and sliced tomato wedges. Avocado toast is a favorite in our household. There’s nothing to it, smash an avocado and top it on some toast. You can always get more exciting and add in some olive oil, lemon juice, red pepper flakes, and/or seaweed flakes. This night I went for simple seasoning with s&p. And for a little extra something I topped the scramble with a heap of fresh grated pecorino romano!
- 15.5 oz sprouted tofu, pressed and crumbled
- olive oil
- 1 lb mixed mushrooms, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 5 oz baby spinach, chopped
- 1/4 teaspoon smoked paprika
- pecorino romano, to serve
- tomato, to serve
- pea shoots, to serve
- toast, to serve
- avocado, mashed
- In a large skillet heat one tablespoon olive oil over medium high heat. Add the onion, garlic, and mushrooms. Sauté for about 8 minutes until most of the liquid released by the mushrooms has evaporated.
- Add the tofu and season with paprika and s&p. Stir well to combine, reduce the heat to medium low and and sauté for another 8 minutes or so. The tofu will dry out some which is what I like. Be sure to stir the pan often.
- Toss in the spinach and wilt.
- Make avocado toast: toast bread and layer with mashed avocado. Season with s&p.
- Serve tofu scramble topped with fresh pecorino romano on a plate with pea shoots, sliced tomato wedges, and avocado toast.