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Breakfast recipe · from the recipe book

Smoky Tahini Tofu Scramble with Mango Salad

Crumbly, smoky-paprika tofu folded with seared mushrooms and wilted spinach, finished with a creamy lemon-tahini drizzle and served with a bright mango, berry and mint fruit salad.

Smoky Tahini Tofu Scramble with Mango Salad

Ingredients

  • 1¾ lb800 gFirm tofupatted dry and crumbled
  • 4 cups sliced280 gWhite mushroomssliced
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium110 gRed onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSalt
  • 2½ tbsp40 gTahini
  • 2 tbsp30 gLemon juice
  • 2 tbsp30 gWater
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1 whole330 gMangodiced
  • 1 cup125 gRaspberries
  • 2¾ tsp chopped5 gFresh mintthinly sliced

Steps

  1. Make the fruit salad first: toss the mango, raspberries and mint in a bowl and chill while you cook.
  2. Make the tahini drizzle: whisk the tahini with half of the lemon juice and the water until smooth and pourable; set aside.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 3 minutes, then stir and cook 3 minutes more until browned. Move them to a plate.
  4. Add the remaining half of the olive oil and the red onion to the skillet; cook 3 minutes until soft. Add the garlic and cook 30 seconds.
  5. Stir in the smoked paprika, cumin, black pepper and salt, then add the crumbled tofu. Cook, stirring now and then, 6 to 8 minutes until hot and lightly golden in spots.
  6. Return the mushrooms to the skillet, add the spinach and cook 1 to 2 minutes until just wilted. Stir in the remaining half of the lemon juice.
  7. Divide the scramble among plates, spoon over the tahini drizzle and scatter with the parsley. Serve with the mango-raspberry salad on the side.

Contains: Soy, Sesame.

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

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