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Vegan breakfast tofu scramble with tomato on a plate with fork

Tofu Scramble with Spinach & 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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseBreakfast
CuisineGluten-Free, Oil-Free, Vegan
Servings3

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)

Calories: 131 kcal | Carbohydrates: 12 g | Protein: 14 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 557 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1620 IU | Vitamin C: 12 mg | Calcium: 83 mg | Iron: 3 mg