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Breakfast recipe · from the recipe book

Turmeric Tofu Scramble Pita Melts

Golden, savory tofu scramble with spinach and mushrooms tucked into crisp pita halves with tangy mustard and gooey melted cheddar.

Turmeric Tofu Scramble Pita Melts

Ingredients

  • 1 lb450 gFirm tofupatted dry and crumbled
  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 2¼ cups sliced150 gWhite mushroomssliced
  • 2 cups loosely packed60 gBaby spinach
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 tbsp32 gYellow mustard
  • 1 tbsp15 gOlive oil
  • ¾ tsp2 gGround turmeric
  • ¾ tsp2 gGarlic powder
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: crumble the tofu, slice the mushrooms and green onion, shred the cheddar and halve each pita into two pockets.
  2. Heat half the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 4 to 5 minutes until browned.
  3. Add the tofu, turmeric, garlic powder, paprika, salt and black pepper; cook, stirring, 5 minutes until the tofu is golden and any liquid has cooked off.
  4. Stir in the spinach and half the green onion and cook 1 minute until wilted. Move the scramble to a bowl and wipe out the skillet.
  5. Spread the mustard inside the pita pockets, dividing it evenly. Fill each pocket with the tofu scramble, then tuck in the cheddar, dividing it evenly.
  6. Heat the remaining half of the olive oil in the skillet over medium heat. Cook the filled pitas, in batches if needed, 2 to 3 minutes per side, pressing gently with a spatula, until crisp and the cheese melts.
  7. Sprinkle with the remaining half of the green onion and serve hot, two pocket halves per person.

Contains: Milk, Gluten, Soy.

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

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