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]
Ingredients You Need for 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 Prepare 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.
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 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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