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Super Flavorful Tofu Scramble with Spinach and Tomatoes

A quick and easy one-pan tofu scramble packed with flavor, spinach, and tomatoes that’s perfect for breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 14 oz. package firm tofu Crumble the tofu before cooking.
  • 1 tbsp plant-based butter or oil For sautéing.
  • 2 tbsp tahini Add creaminess and flavor.
  • 2 tbsp lemon juice
  • 1/2 tsp turmeric For color and flavor.
  • 3/4 tsp salt Adjust to taste.
  • 1/4 tsp smoked paprika
  • 1/2 tsp oregano Optional.
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 3 tbsp nutritional yeast For a cheesy flavor.
  • 3/4 cup halved cherry tomatoes
  • 3 cups baby spinach leaves Or more to your liking.

Method
 

Cooking Instructions
  1. Heat oil in a skillet over medium-high heat.
  2. Drain tofu and crumble it into the skillet.
  3. Drizzle with tahini, lemon juice, turmeric, and salt. Stir to combine evenly.
  4. Add the remaining seasonings: smoked paprika, oregano, black pepper, garlic powder, onion powder, and nutritional yeast. Mix well!
  5. Sauté the tofu for about 5 minutes, until slightly brown and the liquid has evaporated.
  6. Add the tomatoes and spinach. Cover and steam the spinach for 3-5 minutes until it wilts.
  7. Remove the lid and flip the tofu in batches for an even cook. Leave for another 3-5 minutes. (Skip this step if you prefer a softer scramble.)
  8. Serve with toast, avocado, and hot sauce. Enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. You can freeze it for about 1 month; reheat in a skillet or microwave.