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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.





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

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6 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!

2 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.

2 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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