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]




4 servings



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)


  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 teaspoon 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 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.
  7. 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.