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.!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
- 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