A satisfying and easy Tofu Scramble recipe with fresh spinach and tomato! Serve this dish with homestyle potatoes, on bagels or toast, in burritos, etc. (Vegan, gluten-free, oil-free.)
This tofu scramble recipe is my go-to breakfast on the weekends because it's so tasty and hearty.
The texture of crumbled tofu is a great plant-based replacement for traditional omelets and scrambled eggs.
Plus it leaves me feeling pleasantly satisfied for hours because it's filled with lots of protein and veggies.
Ingredients for Tofu Scramble
For this recipe you will heat in a large skillet:
- Extra-firm tofu: I prefer an extra-firm block of tofu, but you can use firm or medium if desired. (I have not tested this with soft silken tofu yet, so I'm not sure how the crumbles would turn out.)
- Yellow onion: Or you can use sweet onion, white onion, or red onion if desired.
- Fresh garlic cloves: Or use dried garlic powder instead.
- Roma tomatoes: Or substitute cherry tomatoes or grape tomatoes for a bolder, sweeter flavor. Plum tomato or other ripe garden tomato would work great too.
- Fresh baby spinach: Substitute fresh kale if desired.
- Ground cumin: Be sure your pantry spices are fresh (not expired) for best flavor.
- Smoked paprika
- Ground turmeric: This gives it a slight yellow color.
- Nutritional yeast: This adds a nice cheesy savory flavor.
Customizing
Spices: I enjoy the taste of cumin and smoked paprika so that's what I use. But change it up however you see fit. A splash of tamari or soy sauce is delicious as well.
Veggies: Add other vegetables such as red peppers, zucchini, mushrooms, or even top with sliced avocado before serving.
Make it spicy: Top your bowl with your favorite hot sauce, black pepper, or spicy salsa before serving. You can also sauté jalapeno or medium diced green chiles in the skillet.
Make it cheesy: The nutritional yeast adds some savory, cheesy flavor. But feel free to sprinkle non-dairy cheese shreds on top, or add your favorite vegan cheese sauce.
Eggy flavor: Stir in some kala namak (black salt) to taste right before serving.
Looking for more? Try this easy sheet pan Eggy Tofu as well!
Serving
Burrito-style: Wrap it up in whole grain tortillas for a breakfast burrito or breakfast taco! Salsa, black beans, and hash browns or roasted breakfast potatoes are a great addition as well.
Sandwich: Scoop it on lightly toasted bread (or bagel) for a satisfying breakfast sandwich.
Dinner option: We love this as a "breakfast-for-dinner" meal! Try serving it with these Roasted Homestyle Breakfast Potatoes.
Tip: This tofu scramble is also great served with fresh avocado and hot sauce!
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep well in the fridge for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all tofu recipes or vegan breakfast recipes.
Tofu Scramble with Spinach and 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 are enjoying this tofu scramble with spinach and tomato, also check out:
- Vegan Gluten-Free Waffles
- Tofu Fajitas (Sheet Pan)
- Creamy Banana Matcha Smoothie
- Sheet Pan Roasted Vegetables and Chickpeas
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Jennifer
Both my husband and I really enjoyed this recipe. I think stirring the seasonings into a paste before adding to the tofu really helps keep it moist and allows the flavour to develop. We add kala namak to it for the eggy flavour as well. Thanks for sharing such delicious vegan recipes!!
Kaitlin
Great call adding kala namak for the delicious eggy flavor! Thrilled to hear you and your husband enjoyed this one.
Elizabeth
Sorry, didn't love the taste of this. Was also very dry.
Kaitlin
Hi Elizabeth! Bummer - feel free to change up the spices to ones you might enjoy better if you give it another try. (Or use kala namak for an eggy flavor.) You could also add extra tomatoes for juiciness, or top with salsa before serving!
Melissa
Hello!
How much is in 1 serving?
Kaitlin
Hi Melissa! I estimate this entire recipe to yield about 3 servings, however I haven't precisely measured how much each individual serving is. Hope you enjoy if you give it a try!
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!
Eddie
The recipe really is great! It is easy to prepare even for a beginner and made the whole kitchen smell delicious. A breakfast for a good day. Totally worth trying.
Kaitlin
That's awesome, Eddie! Thanks for giving it a try and sharing your kind feedback. So glad you enjoyed!
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!