When I was a kid, having egg with my breakfast was something that was normal. Eggs and breakfast just went together. Now that I am eating a plant-based diet, I have found some ways that, in my opinion, are much more healthy, but still remind me of the joy I had when I was a child. This recipe is one of my favorites. Hope you enjoy it as much as I do!

1 medium onion, chopped
5 mushrooms, sliced
1/4 cup vegetable broth
1 package firm tofu, drained and crumbled
1 tbsp tamari or soy sauce
1 tablespoon dried parsley
1 tbsp nutritional yeast flakes (optional for a “cheesy” flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp curcumin
1/2 teaspoon ground pepper
1 cup fresh spinach


1. In a skillet over medium heat, saute onions and mushrooms in vegetable broth for 5 minutes or until onions are translucent.
2. Add the remaining ingredients (except spinach) and let simmer for 10-12 minutes or until all liquid has evaporated.
3. Add the spinach at the end and let it steam cook for a few minutes.
4. Serve hot and accompany it with tortillas and salsa to taste.

Katya Galbis, LD

Licensed Dietitian at Veggisima
Katya is a licensed dietitian in the state of Florida, where she currently resides. She is an international member of the Academy of Nutrition and Dietetics and very active with the Orlando Dietetic Association. She loves to share recipes, experiences, lifestyle tips, and nutrition information at veggisima.com.
Katya Galbis, LD

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