Vegan breakfast tofu scramble with tomato on a plate with fork
5 from 3 votes

Tofu Scramble with Spinach & Tomato

Our favorite vegan breakfast! Easy, 30-minute Tofu Scramble with Spinach and Tomato. Serve it plain, on bagels, toast, in burritos, etc.!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 3


  • 1 lb. extra-firm tofu
  • 1 small onion
  • 3 cloves garlic
  • 2-3 roma tomatoes
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/4 tsp. turmeric (more as desired)
  • 1/4 cup nutritional yeast (I use this brand)
  • 1 cup baby spinach (or more)
  • Salt to taste


  • Dice onion and mince garlic.
  • In a large pan over medium-high heat, saute onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute 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.


Calories: 138kcal | Carbohydrates: 12g | Protein: 14g | Fat: 3g | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 12.1mg | Calcium: 94mg | Iron: 4.1mg