Breakfast recipe · from the recipe book
Turmeric Tofu Scramble Lettuce Wraps
Golden, crumbly tofu scramble with mushrooms, spinach and edamame tucked into crisp romaine and topped with a cool, tangy avocado-lime sauce.

- Skillet
- 25 min
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1¾ lb800 gFirm tofupatted dry
- 1¼ cups150 gShelled edamame, frozenthawed
- 2¾ cups sliced200 gWhite mushroomssliced
- 3 cups loosely packed90 gBaby spinach
- 3 medium45 gGreen onionsthinly sliced
- 2 cloves6 gGarlicminced
- 1½ tbsp20 gOlive oil
- 1 tsp3 gGround turmeric
- 1 tsp2 gGround cumin
- ¾ tsp2 gGarlic powder
- ¾ tsp4 gSalt
- ½ tsp1 gBlack pepper
- 5 cups chopped240 gRomaine lettuceseparated into large leaves
- 1 whole201 gAvocadopitted and scooped
- 3½ oz100 gPlain Greek yogurt, nonfat
- 2 tbsp30 gLime juice
- ⅔ cup chopped10 gFresh cilantrochopped
- 1 cup149 gCherry tomatoesquartered
Steps
- Make the avocado sauce first: mash the avocado with the Greek yogurt, the lime juice, half the cilantro and a pinch from half the salt until smooth; chill until serving.
- Rinse and dry the romaine leaves and set them on a platter.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 5 minutes until browned.
- Add the garlic and the white parts of the green onion; cook 1 minute.
- Crumble the tofu into the skillet. Sprinkle in the turmeric, cumin, garlic powder, the remaining salt and the black pepper; cook, stirring, 5 to 6 minutes until golden and heated through.
- Stir in the edamame and cook 3 minutes until hot, then fold in the spinach until just wilted.
- Spoon the tofu scramble into the romaine leaves, top with the cherry tomatoes, the avocado sauce, the green onion tops and the remaining cilantro, and serve.
Contains: Milk, Soy.
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Saved in the Every Helping recipe book on October 24, 2026.
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