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.
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)
Calories: 120 kcal | Carbohydrates: 11 g | Protein: 13 g | Fat: 3 g | Saturated Fat: 0.5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 528 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1620 IU | Vitamin C: 12 mg | Calcium: 77 mg | Iron: 3 mg
