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Tofu Scramble (with Spinach and Nutritional Yeast)

I have tried plenty of tofu scramble recipes, both at home and at restaurants, and honestly, most leave something to be desired. Tofu is a great base, but it’s just that – a base. Like most foods, preparation is key. This recipe uses a simple combination of oils, spices and one “secret ingredient” (nutritional yeast!) to create an extremely flavorful and satisfying dish. Tofu scramble is perfect for a protein-packed weekend breakfast or brunch, but also makes an excellent dinner!

Tofu Scramble (with Spinach and Nutritional Yeast)

This Recipe is :

Dairy FreeVegan


4 servings



  • About 14 oz of firm or extra firm tofu (learn how to make tofu by following this recipe)
  • 3-4 T tamari or soy sauce
  • 2 T toasted sesame oil
  • ¼ cup nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp tumeric
  • ½ tsp ground cumin


  • ½ a medium yellow onion, diced
  • 2 cups of broccoli florets, chopped into bite-sized pieces
  • 5-6 large sun-dried tomatoes, chopped into small pieces
    (the kind that are lightly seasoned, packed in olive oil – don’t use the dry ones!)
  • 2 cups of washed baby spinach
  • Additional sesame oil, soy sauce and nutritional yeast for sautéing (to taste)


  1. Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt and cumin in a large mixing bowl. Set aside.
  2. Drain and press any excess moisture out of the tofu between paper towels or clean cloth towels.
  3. Break/crumble tofu into bite-sized pieces and stir into the mixture of oil and spices until lightly coated. The tofu should soak up the mixture and be yellowish or tan in color. Add a bit more oil, yeast and soy sauce for extra flavor or if the mixture seems too dry.
  4. Lightly oil a large skillet and cook tofu over medium-high heat for about 10 minutes, flipping occasionally for even browning. Each side should be lightly browned – under-done tofu will be too mushy, so don’t be afraid to cook it until the texture is right! Set aside.
  5. Add about 1 tsp of sesame oil to the bottom of another skillet. Add onions and cook until soft and lightly browned.
  6. Add broccoli, spinach, sun-dried tomatoes, 2 tsp of soy sauce, and 2 T of nutritional yeast (or more, to taste). Stir to combine and cook covered for about 5 minutes or until broccoli is cooked to your liking.
  7. Stir cooked tofu into vegetable mixture, heat for a minute or so to combine, and serve.






Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree in City and Regional Planning from UNC Chapel Hill before moving to Boulder, Colorado in 2006. During the first part of her career, Jennifer worked as a pedestrian and bicycle planner and project manager. As a long-time vegan and competitive distance runner, Jennifer strives to provide a positive example of healthy and sustainable living.



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5 comments on “Tofu Scramble (with Spinach and Nutritional Yeast)”

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Carol Mulligan
4 Months Ago

Can this be made ahead of time and frozen? I am planning a vegan breakfast for 80 people, and I need to start working on it.Thanks.

11 Months Ago

The ingredients list calls for tumeric, but the instructions do not mention adding in the tumeric at any time.

jan roberts
1 Years Ago

I make a tofu scramble with Braggs amino, small potatoes, vegan sausage, tofu, onion, nutrtional yeast, Himalayan black salt...add some hot sauce on the tortilla (with no lard). YUMMO! Now I need a good vegan tortilla recipe!

1 Years Ago

AMAZING! I ate this in a collard green wrap and it was sooo good. Thank you!

2 Years Ago

My first tofu recipe experience! Easy to follow. I wouldn't change a thing. Simply delicious!

3 Years Ago

Thank you so much! It was delicious. I added 1/4 tsp of mustard powder and a dash of cayenne powder for an extra zip. Next will try the nutritional yeast/tofu trick to make taco filling.

3 Years Ago

I, too am always looking for a good tofu scramble recipe, thanks! I've also posted a terrific tofu scramble recipe just last month, let me know if you like it! http://dinneenviggiano.blogspot.com/2012_02_01_archive.html


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