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!
Cheesy Tofu Scramble With Spinach [Vegan]
Calories
302
Serves
4 servings
What Ingredients Do You Need To Make Cheesy Tofu Scramble With Spinach [Vegan]
For the Tofu:
- About 14 ounces of firm or extra firm tofu
- 3-4 tablespoons tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoons ea salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
For the Vegetables:
- 1/2 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)
How To Make Cheesy Tofu Scramble With Spinach [Vegan]
- Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt, and cumin in a large mixing bowl. Set aside.
- Drain and press any excess moisture out of the tofu between paper towels or clean cloth towels.
- 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.
- 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.
- Add about 1 teaspoon of sesame oil to the bottom of another skillet. Add onions and cook until soft and lightly browned.
- Add broccoli, spinach, sun-dried tomatoes, 2 teaspoons of soy sauce, and 2 tablespoons 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.
- Stir cooked tofu into vegetable mixture, heat for a minute or so to combine, and serve.
Nutritional Information
Total Calories: 603 | Total Carbs: 15 g | Total Fat: 31 g | Total Protein: 65 g | Total Sodium: 1263 g | Total Sugar: 0 g Per Serving: Calories: 302 | Carbs: 8 g | Fat: 16 g | Protein: 33 g | Sodium: 632 mg | Sugar: 0 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.About The Author
Jennifer Valentine
See My RecipesJennifer 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.
Preparation:
Slice the tofu into fine medium pieces.
Heat oil in a pan and shallow fry the slices on both sides.
Drain excess oil.
Season the tofu with black pepper powder and salt. Pour the used hot oil into another pan and heat it.
To get to know the full recipes go on Living Foodz website at making tasty dishes at home for friends and family.