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Cheesy Tofu Scramble With Spinach
[Vegan]

Name: Cheesy Tofu Scramble With Spinach [Vegan]
Yield: 4 servings servings
Cuisine: NO info

JV By: Jennifer Valentine

Author Bio

Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree... Read More

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Recipe: Tofu Scramble (with Spinach and Nutritional Yeast)

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Cheesy Tofu Scramble With Spinach [Vegan]

302

4 servings

Dairy Free

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... Read More

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)

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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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.