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Tofu & Spinach Scramble - A Bright, Protein-Packed Breakfast

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 14 oz (400 g) firm or extra-firm tofu, drained and pressed
  • 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed)
  • 1 small onion, finely diced (optional but recommended)
  • 1 clove garlic, minced
  • 2–3 tbsp nutritional yeast
  • 1/2 tsp ground turmeric
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2–3/4 tsp fine sea salt, to taste
  • 1/4 tsp black pepper
  • 1–2 tbsp olive oil or avocado oil (or vegan butter for richness)
  • 2–3 tbsp unsweetened plant milk (soy, almond, or oat)
  • 1/2 tsp smoked paprika (optional, for warmth)
  • Pinch of red pepper flakes (optional, for heat)
  • Fresh lemon juice, to finish (optional but brightens the flavors)
  • Chopped herbs like chives, parsley, or cilantro (optional)

Method
 

  1. Press the tofu. Wrap the block in a clean towel and set a heavy skillet or a few cans on top for 10–15 minutes. This removes excess water and improves texture.
  2. Prep your aromatics. Dice the onion and mince the garlic. Roughly chop the spinach so it wilts evenly.
  3. Mix your seasonings. In a small bowl, stir together turmeric, onion powder, garlic powder, salt, pepper, and smoked paprika if using. This makes seasoning the pan fast and even.
  4. Sauté the onion. Heat the oil in a large nonstick skillet over medium. Cook the onion for 4–5 minutes until translucent and slightly golden. Add the minced garlic and cook 30 seconds until fragrant.
  5. Crumble the tofu. Use your hands to crumble the pressed tofu into the pan, aiming for bite-size curds. Don’t over-crumble—varied pieces give better texture.
  6. Season and cook. Sprinkle the spice mix and nutritional yeast over the tofu. Stir to coat evenly. Cook for 4–6 minutes, letting some pieces get lightly golden. If the pan looks dry, add a touch more oil.
  7. Add plant milk. Pour in 2–3 tablespoons and stir. It shouldn’t be soupy—just moist and creamy. Taste and adjust salt and pepper.
  8. Fold in spinach. Add the chopped spinach and stir until wilted, 1–2 minutes. If you’re using frozen spinach, make sure it’s well squeezed so the scramble doesn’t get watery.
  9. Finish and serve. Squeeze a little lemon juice over the scramble, then top with herbs if you like. Serve hot with toast, avocado, or roasted potatoes.