Quick, cozy, and packed with flavor.
Hey there 👋
This tofu scramble is one of those go-to meals I can whip up without thinking twice.
It’s super satisfying, full of warm spices, and gives that eggy vibe without needing eggs.
I started making it when I was trying to eat more plant-based, and it’s stuck around because it’s so dang easy and delicious.
You’ll love how fast it comes together and how you can toss in whatever veggies you’ve got lying around.
🍴 What You’ll Need
- 1 block (14 oz) firm tofu, drained and pressed
- 1 tbsp olive oil
- 1/2 small yellow onion, diced
- 1 garlic clove, minced
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp nutritional yeast
- 2 cups fresh spinach, chopped
- Optional: pinch of red chili flakes for heat
🛒 AI Image Prompt (Ingredients Shot)
❤️ Why I Love This Recipe
This dish got me through busy mornings, lazy dinners, and everything in between. It tastes like comfort but feels healthy, and that’s a rare combo!
- It’s ready in under 20 minutes
- Protein-packed and satisfying
- Warm spices = cozy flavor
- Flexible for whatever’s in your fridge
- Doesn’t make a mess in the kitchen
🍳 Servings + Time
Serves: 2-3
Cook Time: 15 minutes
Prep Time: 5 minutes
Total Time: 20 minutes
🔬 Why This Recipe Works (Quick Science)
- Tofu + turmeric = magic. Turmeric gives tofu that classic eggy yellow look.
- Nutritional yeast adds a cheesy, savory flavor — kind of like scrambled eggs.
- Pan heat + tofu pressing helps create crispy edges for texture.
- Spinach adds color, nutrients, and cooks fast in the pan’s leftover steam.
⚠️ Common Mistakes
- Not pressing the tofu enough: You’ll end up with soggy scramble.
- Skipping the spices: Tofu is a blank canvas—season it well!
- Overcrowding the pan: Cook in a wide pan so things crisp, not steam.
- Adding spinach too early: It’ll turn to mush. Stir it in at the end.
🍽️ What to Serve With
- Avocado toast
- Roasted potatoes or sweet potatoes
- Warm tortillas
- A side of fresh fruit
- Hot sauce or salsa on top
👩🍳 Tools You’ll Need
- Non-stick or cast iron skillet
- Spatula
- Knife + cutting board
- Tofu press or paper towels
- Small bowls for spices
🔁 Substitutions & Variations
- No spinach? Try kale, arugula, or bell peppers.
- No nutritional yeast? Add a sprinkle of vegan cheese or skip it.
- Spicy version: Add diced jalapeño or more chili flakes.
- No turmeric? It won’t be golden, but still tasty.
🧊 Make Ahead Tips
- Press and crumble your tofu ahead of time, then store it in an airtight container in the fridge for up to 2 days.
- You can also pre-mix the spices to save time in the morning.
👩🍳 How to Make Tofu Scramble with Spinach & Turmeric
Step 1: Press and crumble the tofu
Drain your 14 oz block of firm tofu and press it for at least 10 minutes. Then crumble it into bite-sized pieces using your hands or a fork.
Step 2: Sauté onion and garlic
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 small diced yellow onion and 1 clove minced garlic. Cook for 3–4 minutes until soft and fragrant.
Step 3: Add crumbled tofu and spices
Add your crumbled tofu to the pan. Sprinkle in 1/2 tsp turmeric, 1/2 tsp smoked paprika, salt, and pepper. Stir well so the tofu turns golden and gets evenly coated. Cook for 5–7 minutes.
Step 4: Add nutritional yeast
Sprinkle in 2 tbsp nutritional yeast and stir to combine. Cook for 1 more minute.
Step 5: Stir in spinach
Turn off the heat. Add 2 cups chopped fresh spinach and stir until just wilted, about 30 seconds.
Step 6: Serve it up!
Scoop onto plates and top with a pinch of red chili flakes or your favorite hot sauce.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water or oil to bring it back to life.
- Not freezer-friendly — tofu changes texture when frozen after cooking.
📊 Macros (per serving – makes 3 servings)
Note: Estimates based on basic version without toast or toppings
- Calories: 210
- Protein: 17g
- Fat: 12g
- Carbs: 9g
- Fiber: 3g
❓ FAQ
Can I use silken tofu?
Nope! It’s too soft and will turn to mush. Stick with firm or extra firm.
Is turmeric just for color?
Not just color! It adds a warm, earthy flavor and has anti-inflammatory benefits.
Can I add other veggies?
Totally. Try bell peppers, mushrooms, or even leftover roasted veggies.
💬 Wrap-Up
Give this tofu scramble a try next time you want something fast, healthy, and seriously comforting. I’d love to hear what you add to make it your own — drop a comment below with your version or any questions you’ve got. Happy cooking!