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    Home » Recipes » Breakfast

    Tofu Scramble with Spinach and Tomato

    Mar 16, 2014 by Kaitlin

    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.)

    Vegan breakfast tofu scramble with tomato on a plate with fork

    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.

    Tofu scramble with spinach and tomato on a plate with fork

    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.
    Plate of vegan breakfast scramble with a skillet in background

    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!

    Plate of tofu scramble with roasted breakfast potatoes

    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.

    Vegan breakfast tofu with spinach and tomato on a white plate with fork

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

    Vegan breakfast tofu scramble with tomato on a plate with fork

    Tofu Scramble with Spinach and Tomato

    This easy Tofu Scramble is so satisfying and protein-packed. It is great served with homestyle potatoes, on bagels or toast, in breakfast burritos, etc.
    4.56 from 9 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Breakfast
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 3

    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)

    Nutrition Facts
    Tofu Scramble with Spinach and Tomato
    Amount per Serving
    Calories
    131
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    557
    mg
    16
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    1620
    IU
    32
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    83
    mg
    8
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

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

    More Vegan Breakfast Recipes

    • Strawberry Waffles (Vegan & Gluten-Free)
    • Eggy Tofu (Easy Sheet Pan!)
    • Strawberry Baked Oatmeal
    • Southwest Tofu Burrito

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      August 16, 2022 at 8:28 pm

      5 stars
      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!!

      Reply
      • Kaitlin

        August 17, 2022 at 1:32 pm

        Great call adding kala namak for the delicious eggy flavor! Thrilled to hear you and your husband enjoyed this one.

        Reply
    2. Elizabeth

      May 30, 2022 at 8:41 am

      2 stars
      Sorry, didn't love the taste of this. Was also very dry.

      Reply
      • Kaitlin

        May 30, 2022 at 12:05 pm

        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!

        Reply
    3. Melissa

      September 13, 2021 at 1:24 pm

      Hello!

      How much is in 1 serving?

      Reply
      • Kaitlin

        September 14, 2021 at 9:08 am

        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!

        Reply
    4. Bryn

      July 08, 2021 at 5:30 pm

      5 stars
      Really liked this. So flavorful and filling. Thanks!

      Reply
      • Kaitlin

        July 09, 2021 at 12:01 pm

        Great to hear!

        Reply
    5. Megan

      June 12, 2019 at 6:44 pm

      5 stars
      This recipe is amazing. Even my 5-year-old loves it! Thank you for posting it!

      Reply
      • Kaitlin McGinn

        July 16, 2019 at 9:35 am

        Awesome to hear you're enjoying it!

        Reply
      • Eddie

        April 04, 2022 at 11:07 pm

        5 stars
        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.

        Reply
        • Kaitlin

          April 07, 2022 at 8:17 am

          That's awesome, Eddie! Thanks for giving it a try and sharing your kind feedback. So glad you enjoyed!

          Reply
    6. Chris O

      November 16, 2018 at 2:45 am

      Loved this recipe! A whole new way to enjoy tofu. Thanks!

      Reply
      • Kaitlin McGinn

        February 24, 2019 at 2:38 pm

        So wonderful to hear you enjoyed it Chris! Appreciate the feedback.

        Reply
    7. melani

      July 15, 2017 at 2:41 pm

      Do we have to use nutritional yeast? Can it be replaced or skip? I don't know where can we get it here.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:08 pm

        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.

        Reply
    8. nicoleking

      May 09, 2016 at 4:35 pm

      This was my first time having a tofu scramble and I will make this again for sure!

      Reply
      • Kaitlin | The Garden Grazer

        May 14, 2016 at 3:23 pm

        So great to hear!

        Reply
    9. Trixie

      January 04, 2016 at 12:31 pm

      Do you need to press the tofu first?

      Reply
      • Kaitlin | The Garden Grazer

        January 04, 2016 at 2:47 pm

        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!

        Reply
    10. Katherine M.

      November 30, 2014 at 9:53 pm

      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!

      Reply
    11. Cyndi E.

      September 14, 2014 at 8:20 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        September 16, 2014 at 6:17 pm

        Wonderful to hear! Love the lime juice!

        Reply
    12. Jan Avent-Ransom

      May 18, 2014 at 12:16 pm

      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

      Reply
      • Kaitlin | The Garden Grazer

        May 18, 2014 at 1:50 pm

        Sounds so great!

        Reply
    13. Marcos

      May 18, 2014 at 6:29 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        May 18, 2014 at 1:49 pm

        Great tip, thank you!

        Reply
      • Zoya Kaufmann

        December 07, 2015 at 10:31 pm

        Yes, I used to use that salt exclusively! Don't be scared away by the smell, it's truly delicious!

        Reply
      • Kaitlin | The Garden Grazer

        December 09, 2015 at 12:14 am

        Awesome, thank you for sharing!

        Reply
      • kcnln06

        October 07, 2017 at 7:38 pm

        Easy to find at Amazon. They have Kala Namak. I use it all the time and love it!

        Reply
    14. LittleMonsterx14

      March 17, 2014 at 1:30 pm

      YES this is incredible! I don't eat eggs anymore either but I do miss them. And tomatoes and spinach? Perfection!

      Reply
      • Kaitlin | The Garden Grazer

        March 17, 2014 at 6:44 pm

        Thank you! This is a great replacement for eggs!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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