This super flavorful Tofu Scramble recipe features fresh spinach and tomato! It's satisfying, protein-rich, and easy to prepare. Serve it with homestyle potatoes, on bagels or toast, in burritos, etc. (Vegan, gluten-free, oil-free.)

Overhead view of spinach tofu scramble on a white serving plate with fork

This tofu scramble recipe is my go-to breakfast on the weekends because it's so tasty and hearty! (Plus it's my daughter's favorite scramble.)

The texture of crumbled tofu is a great plant-based replacement for traditional omelets and scrambled eggs. It leaves me feeling pleasantly satisfied for hours because it's filled with lots of protein and veggies.

Best of all, this dish is easy to prepare and so versatile in ways you can enjoy it. Try it in burritos, on sourdough toast or bagels, in breakfast bowls, and beyond. I truly hope you enjoy it as much as we do!

Roma tomatoes, onion, garlic, fresh spinach, nutritional yeast, and spice ingredients laid out on a metal tray

Ingredients for Tofu Scramble

For this recipe, you'll heat in a large skillet on the stovetop:

Extra-firm tofu: Most often I use an extra-firm block of tofu, but you can use firm or medium for a softer texture if preferred.
Yellow onion: Or swap in sweet onion, white onion, shallot, or red onion.
Garlic cloves: I like the taste of fresh garlic best in this recipe, but you can swap in dried garlic powder if you wish.
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: Or 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 the scramble a slight yellow color and earthy flavor. (Turmeric can stain so use cautiously.) But if you don't care for the taste, simply omit it.
Nutritional yeast: This adds a delicious "cheesy" savory flavor.
Salt and black pepper: Or substitute kala namak (black salt) for a classic eggy taste instead!

Preparing scramble ingredients in a skillet before mixing together

Customizing

Spices: This scramble is boldly spiced with cumin and smoked paprika for a savory, earthy flavor. But if that's not your jam, change up the seasonings 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, red pepper flakes, or spicy salsa before serving. You can also sauté jalapeno or medium diced green chiles in the skillet. Or include chili powder or cayenne pepper in the seasonings blend.

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.

More Tofu Scramble!

Southwest Tofu Scramble: Made with zesty flavors and black beans!
Eggy Tofu: For a more classic-flavored scramble that can be made on the stovetop or oven.

Overhead view of tomato and spinach tofu scramble cooking in a large pan with wooden stirring spoon

Serving

Burrito-style: Wrap it up in whole grain tortillas for a breakfast burrito or breakfast taco! Feel free to expand it with salsa, black beans, vegan cheese shreds, hot sauce, hash browns, or roasted breakfast potatoes.

Sandwich: Scoop it on lightly toasted bread (or bagel) for a satisfying breakfast sandwich.

Dinner option: This scramble is great as a breakfast-for-dinner meal. Serve it with Roasted Homestyle Breakfast Potatoes, veggies, fresh avocado, rice, or whatever sounds good.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps well in the fridge for about 3-4 days. Simply reheat in the microwave when ready to enjoy.

Close up view of tomato and spinach tofu scramble served on a white plate

For more inspiration, also browse all vegan tofu recipes or breakfast recipes.

Tofu Scramble with Spinach and Tomato

This easy Tofu Scramble is super flavorful, satisfying, and protein-rich! Serve it with homestyle potatoes, on bagels or toast, in burritos, etc.

4.91 from 11 votes

Print Recipe Pin Recipe Comment

Prep Time: 15

Cook Time: 15

Total Time: 30

Author: Kaitlin - The Garden Grazer

Course: Breakfast

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 3

Ingredients

14 oz. extra-firm tofu
1 small yellow onion
3 cloves garlic
2-3 roma tomatoes
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. ground turmeric
1/4 cup nutritional yeast
1-2 cups fresh baby spinach
Salt & pepper to taste

Optional "eggy" taste:

Add 1/4-1/2 tsp. kala namak for eggy flavor (instead of regular salt)

Instructions

Prepare veggies: Dice the onion. Mince the garlic and dice the tomatoes. Set aside.
Begin cooking: In a large pan over medium-high heat, sauté the onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
Prepare tofu: Meanwhile, remove some of the excess liquid from the tofu by gently squeezing it. (No need to use a tofu press for this recipe.) Then crumble the tofu into small, bite-sized pieces.
Continue cooking: When the onion is soft & translucent, add the minced garlic to the pan. Stir and cook for 1 minute. Then add the crumbled tofu and diced tomato. Reduce heat to medium and cook for about 7-8 minutes, stirring occasionally to help prevent sticking. (But it's okay if some sticks to the bottom.)
Make spice blend: Meanwhile, add the cumin, smoked paprika, and turmeric to a small bowl. Then add 2 Tbsp. water and stir to combine.
Finish cooking: Add the spice blend and nutritional yeast to the pan. Stir well to fully combine. Then add the spinach (roughly chopped if desired). Stir and cook for another 2-3 minutes until spinach is wilted. Turn off heat.
Salt: Add sea salt and black pepper to taste. Or for an "eggy" flavor, add kala namak (black salt) instead.

Notes

Variations: Add other vegetables such as red peppers, zucchini, mushrooms, or top with sliced avocado or dairy-free cheese before serving.

Make it spicy: Add hot sauce, black pepper, red pepper flakes, or spicy salsa before serving. You can also sauté jalapeno or medium diced green chiles in the skillet. Or include chili powder or cayenne pepper in the seasoning blend.

Serving: Enjoy it plain, on toast or bagels, in a burrito, or create a breakfast bowl with potatoes, veggies, rice, greens, etc.

Yield: Recipe makes about 4 cups scramble.

Nutrition Per Serving (Estimate)

Nutrition Facts

Tofu Scramble with Spinach and Tomato

Amount per Serving

Calories

120

% Daily Value*

Fat

Saturated Fat

0.5

Polyunsaturated Fat

Monounsaturated Fat

Potassium

528

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1620

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

If you're enjoying this tofu scramble with spinach and tomato recipe, also check out:

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

Tofu Scramble with Spinach and Tomato

Ingredients for Tofu Scramble

Customizing

More Tofu Scramble!

Serving

Storing