Revuelto de Setas, Spanish Mushroom Scramble
A revuelto is a soft, loosely scrambled dish, and in the mushroom season across northern Spain it is made with whatever wild fungus turned up that week. Cremini stand in cheaply year round, and the whole trick to cooking them without oil is patience: crowd the pan and they steam, give them room and they brown. Crumbled firm tofu takes the place of the eggs and carries real protein, enough to make this a breakfast that holds you until lunch. Smoked paprika does the heavy lifting on flavor, so buy a fresh tin and keep it closed against the light. A squeeze of lemon at the table finishes it.
Ingredients
- 12 oz Firm tofu, pressed and crumbled
- 8 oz Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 3 Scallions, sliced, whites and greens kept separate
- 1 tsp Smoked paprika
- 1/4 tsp Turmeric
- 2 tbsp Nutritional yeast
- 3 tbsp Flat-leaf parsley, chopped
- 1 tbsp Lemon juice
- 1/2 tsp Black peppercorns, ground
Method
- Heat a wide pan over medium-high and lay the mushrooms in a single layer with no oil and no crowding. Leave them alone for a few minutes at a time. Mushrooms are mostly water, and only once that water has cooked off will they brown and build the fond that stands in for the flavor oil would add.
- Push the mushrooms aside, add the garlic and scallion whites with a splash of water, and cook 30 seconds until fragrant.
- Add the crumbled tofu, turmeric, and smoked paprika. The turmeric gives the pan the egg-yellow color a revuelto expects, and the smoked paprika, pimentón, is the flavor that makes this read as Spanish rather than generic.
- Cook another 3 to 4 minutes, stirring, until the tofu is hot and any liquid has cooked away, then stir in the nutritional yeast for a savory, almost cheesy depth.
- Off the heat, finish with lemon juice, the scallion greens, parsley, and black pepper. The acid at the end is what keeps a salt-free scramble from tasting flat. Serve with whole-grain toast.
Nutrition
Estimated per serving: 150 calories, 13 g protein, 4 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
