March 16, 2014

Tofu Scramble with Spinach and Tomato

Tofu scrambles have been my go-to breakfast on the weekend ever since finding out eggs and I have issues with each other. These are a fantastic replacement for omelettes and scrambled eggs. They're protein-packed, filling, and flavorful... with a big veggie oomph! Feel free to change around the spices. I'm a huge fan of cumin and smoked paprika so that's what I use. (Plus the turmeric and nutritional yeast which give it the yellow color.) You can even put this filling in tortillas to make breakfast burritos or tacos. Maybe with a little salsa or avocado on top? Now we're talkin'! :)

Vegan, gluten-free

1 small onion
3 cloves garlic
2-3 roma tomatoes
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast
Large handful baby spinach (or more)
Salt to taste

Dice onion and mince garlic.
In a large pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach and cook another 3 minutes.

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Have you made tofu scrambles? I'd love to hear your favorite ingredients and flavors!

Come join me on Instagram and share your creations! I love to see what you guys are cooking up! :)


  1. YES this is incredible! i don't eat eggs anymore either but i do miss them. and tomatoes and spinach? perfection!!

    1. Haha thanks! I find this is an awesome replacement :) Hope you enjoy!

  2. This sounds delicious! I've actually never scrambled tofu. Maybe it's time to start! :) I love the complimentary flavours of the smoked paprika and nutritional yeast.

    1. Thanks Sharon! Yes - try it!! I hadn't done it before a couple months ago either and now we love it!

  3. My favorite ingredient for tofu scramble is Indian Black salt or Kala Namak. It's actually pink. It has a sulphur smell and it imparts that wonderful, eggy taste that we all remember before going vegan. Just remember, a little goes a long way. You can pick up black salt at virtually any Indian market.

    1. Hey Marcos! Awesome! Thanks so much for the message. Somebody else just left a message about Indian black salt on another recipe. I must try it soon!! :)

  4. I do my tofu scrambles with onion and garlic red and green peppers mushrooms turmeric black pepper mustard and then top it with salsa and avocados

    1. Hi Jan! YUM :) I love the addition of mushrooms (can never get enough mushrooms in my life) and topping it with salsa and avocado. Delicious! Thanks for the comment!

  5. Hi Kaitlin. Just made this scramble and loved it. Had to use green onions because that's what I had on hand and I squeezed a half lime over everything before adding the spinach. Winner!!! Thank you.

    1. Hi Cyndi! Yay! Glad to hear you enjoyed it. LOVE green onions - great substitution!! :)

  6. Very good! This is my first time using nutritional yeast in breakfast foods. I usually do not go for salt, but a lot of salt really brings out the flavors here. Thanks for posting!


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