This tofu scramble is one of my go-tos when I want something warm, filling, and fast.
It’s super easy to make, packed with flavor, and you won’t miss the eggs at all.
The turmeric gives it that classic scramble color, and the spinach adds freshness and a bit of green.
It’s perfect on toast, with roasted potatoes, or just in a bowl on its own.
Why I Love This Recipe
This one’s a regular in my kitchen. I started making it when I went dairy-free, and it stuck. It’s comforting, quick, and it keeps you full without feeling heavy.
- Comes together in under 20 minutes
- High in protein
- Great for using up veggies in the fridge
- One-pan meal, easy cleanup
- Totally satisfying
What You’ll Need
- 14 oz block of firm tofu, pressed and crumbled
- 1 tbsp olive oil
- ½ onion, finely diced
- 1 clove garlic, minced
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 tbsp nutritional yeast (optional, for savory flavor)
- Salt and black pepper, to taste
- 2 cups fresh spinach, roughly chopped
- Optional: pinch of red pepper flakes
Pro Tips
- Use a fork or your hands to crumble tofu into uneven chunks—it gives a more “egg-like” texture
- Add spinach at the very end so it stays vibrant and doesn’t overcook
- Turmeric stains! Be careful around your counters and wooden spoons
- Press tofu ahead of time for best texture—it helps absorb all the flavors
- Nutritional yeast adds a cheesy flavor, but it’s optional
Tools Required
- Non-stick skillet
- Spatula
- Knife
- Cutting board
- Small bowls for spices
- Paper towels (for pressing tofu)
Substitutions and Variations
- Swap spinach with kale or arugula
- Add bell peppers, mushrooms, or tomatoes for extra veggies
- Use coconut oil or avocado oil instead of olive oil
- Add a splash of non-dairy milk for creamier texture
- Spice it up with curry powder or smoked paprika
Make Ahead Tips
You can press the tofu ahead of time and store it crumbled in the fridge for up to 2 days. Cooked tofu scramble also reheats well and can be made the night before—just warm it in a pan for a few minutes.
Cooking Steps
Step 1: Prep the Tofu
Press the 14 oz block of firm tofu with paper towels to remove excess moisture. Once pressed, crumble it into bite-sized chunks using your hands or a fork.
Step 2: Sauté the Onion and Garlic
Heat 1 tbsp olive oil in a skillet over medium heat. Add ½ diced onion and 1 minced garlic clove. Cook until the onion is soft and translucent, about 3–4 minutes.
Step 3: Add Tofu and Spices
Add the crumbled tofu to the pan. Sprinkle in 1 tsp turmeric, ½ tsp cumin, 1 tbsp nutritional yeast (if using), and a pinch of salt and black pepper. Stir well to coat the tofu evenly. Cook for 5–7 minutes, stirring occasionally, until everything is heated through and the tofu turns golden.
Step 4: Add Spinach
Add 2 cups chopped spinach and stir until just wilted, about 1–2 minutes. Optional: sprinkle in red pepper flakes for heat.
Step 5: Finish and Serve
Give everything a final stir. Taste and adjust seasoning. Serve warm in a round bowl.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through. Avoid microwaving too long to keep the texture nice.
Servings and Time
- Servings: 2 large or 3 smaller portions
- Cook time: 20 minutes
Macros (per serving, based on 2 servings)
- Calories: ~210
- Protein: 18g
- Carbs: 8g
- Fat: 13g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Turmeric adds not just color, but anti-inflammatory benefits. Crumbling tofu mimics the texture of scrambled eggs, especially when cooked with spices. Nutritional yeast brings in umami, which makes the whole thing taste heartier. Cooking tofu removes excess moisture, allowing it to soak in flavors from the pan.
Common Mistakes
- Not pressing tofu: Leaves it watery and mushy
- Adding spinach too early: Makes it overcooked and dark
- Not seasoning enough: Tofu needs salt and spices to shine
- Burning the garlic: It turns bitter fast, so watch the heat
What to Serve With
- Toast or an English muffin
- Roasted sweet potatoes
- Avocado slices
- A simple fruit salad
- Hot sauce or salsa on the side
FAQ
Can I use silken tofu?
No, it’s too soft and won’t hold up. Stick to firm or extra firm.
Can I make this oil-free?
Yes, sauté with water or veggie broth instead of oil.
Is this freezer-friendly?
Not really. The texture changes too much after freezing.
Can I double it?
Yes! Just use a larger pan so everything cooks evenly.
Final Thoughts
This tofu scramble is one of those simple wins—easy, filling, and delicious. Whether you’re new to tofu or just need a fast savory meal, this one’s a keeper. Try it out and let me know how it turned out in the comments!