Our favorite vegan breakfast! Serve this easy, satisfying Tofu Scramble with homestyle potatoes, on bagels, toast, burritos, etc.
This tofu scramble is my go-to breakfast on the weekends because it's so tasty and hearty. It's a fantastic plant-based replacement for traditional omelets and scrambled eggs.
It leaves me feeling pleasantly satisfied for hours because of how protein-packed and flavorful it is.
Ingredients for Tofu Scramble
For this recipe you will need:
- Extra-firm tofu (or other firmness of choice)
- Small onion
- Garlic
- Roma tomatoes
- Fresh baby spinach
- Ground cumin
- Smoked paprika
- Ground turmeric
- Nutritional yeast (for cheesy flavor)
Change up the spices as desired. I'm a huge fan of cumin and smoked paprika so that's what I use. (In addition to the turmeric and "cheesy" nutritional yeast which gives it the yellow color.)
Try it as burrito/taco filling, or on toast or bagels for a sandwich. It also a wonderful breakfast-for-dinner meal with Roasted Homestyle Breakfast Potatoes on the side.
Tofu Scramble with Spinach & Tomato
Ingredients
- 1 lb. extra-firm tofu
- 1 small onion
- 3 cloves garlic
- 2-3 roma tomatoes
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground turmeric (more as desired)
- 1/4 cup nutritional yeast
- 1 cup baby spinach (or more)
- Salt to taste
Instructions
- Dice onion and mince garlic.
- In a large pan over medium-high heat, sauté onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to sauté for no-oil method.)
- Meanwhile, remove some of the excess liquid from tofu. Then crumble tofu and chop tomatoes.
- Add garlic to the pan, and cook for 30 seconds.
- Add crumbled tofu and tomato. Reduce heat to medium and 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.
- Add spinach, stir, and cook another 3 minutes until spinach is wilted.
- Salt to taste if needed.
Nutrition Per Serving (Estimate)
If you're enjoying this tofu scramble, also feel free to check out:
Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Bryn
Really liked this. So flavorful and filling. Thanks!
Kaitlin
Great to hear!
Megan
This recipe is amazing. Even my 5-year-old loves it! Thank you for posting it!
Kaitlin McGinn
Awesome to hear you're enjoying it!
Chris O
Loved this recipe! A whole new way to enjoy tofu. Thanks!
Kaitlin McGinn
So wonderful to hear you enjoyed it Chris! Appreciate the feedback.
melani
Do we have to use nutritional yeast? Can it be replaced or skip? I don't know where can we get it here.
Kaitlin | The Garden Grazer
Hi Melani! You can just leave it out if you can't find it. It's not necessary but it adds a savory, slightly cheesy flavor and creamy texture.
nicoleking
This was my first time having a tofu scramble and I will make this again for sure!
Kaitlin | The Garden Grazer
So great to hear!
Trixie
Do you need to press the tofu first?
Kaitlin | The Garden Grazer
Hi Trixie! I just remove some of the excess water by pressing it down with my hands between paper towels. However feel free to use an actual tofu press if desired!
Katherine M.
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!
Cyndi E.
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.
Kaitlin | The Garden Grazer
Wonderful to hear! Love the lime juice!
Jan Avent-Ransom
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
Kaitlin | The Garden Grazer
Sounds so great!
Marcos
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.
Kaitlin | The Garden Grazer
Great tip, thank you!
Zoya Kaufmann
Yes, I used to use that salt exclusively! Don't be scared away by the smell, it's truly delicious!
Kaitlin | The Garden Grazer
Awesome, thank you for sharing!
kcnln06
Easy to find at Amazon. They have Kala Namak. I use it all the time and love it!
LittleMonsterx14
YES this is incredible! I don't eat eggs anymore either but I do miss them. And tomatoes and spinach? Perfection!
Kaitlin | The Garden Grazer
Thank you! This is a great replacement for eggs!