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Breakfast recipe · from the recipe book

Miso-Ginger Tofu Scramble with Mushrooms

Savory, golden tofu crumbles with silky spinach and browned mushrooms in a gentle miso-ginger glaze, served with juicy pineapple and orange.

Miso-Ginger Tofu Scramble with Mushrooms

Ingredients

  • 1¾ lb800 gFirm tofupatted dry
  • 4 cups sliced280 gWhite mushroomssliced
  • 5 cups loosely packed150 gBaby spinach
  • 1 cup120 gShelled edamame, frozenthawed
  • 2 medium30 gGreen onionsthinly sliced, whites and greens separated
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1½ tbsp24 gMiso paste
  • 3 tbsp45 gWaterwarm
  • ¾ tsp2 gGround turmeric
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted
  • ½ tsp1 gBlack pepper
  • 2 cups chunks330 gPineapplecut into chunks
  • 2 medium262 gOrangesegmented

Steps

  1. Prepare the fruit first: toss the pineapple and orange together in a bowl and set aside.
  2. Make the miso sauce: whisk the miso paste, warm water and turmeric in a small bowl until smooth.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 3 minutes more until browned. Move the mushrooms to a plate.
  4. Add the remaining half of the canola oil to the skillet, then the green onion whites, garlic and ginger; stir for 30 seconds until fragrant.
  5. Crumble the tofu into the skillet in bite-size pieces and cook, turning occasionally, for 6 to 8 minutes until lightly golden.
  6. Stir in the edamame and the miso sauce and cook 2 minutes until the edamame is hot and the tofu is coated.
  7. Return the mushrooms to the skillet, add the spinach and stir until just wilted, about 1 minute. Season with the black pepper.
  8. Drizzle with the toasted sesame oil and sprinkle with the green onion greens and sesame seeds. Serve hot with the pineapple and orange.

Check labels: Gluten-free when you buy miso paste labeled gluten-free.

Contains: Soy, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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