Credit: Simply Recipes / Alison Bickel
Years ago, I swapped tofu for eggs in my morning scramble and have never looked back. And I’m actually not even vegan—I just prefer the taste. Bonus: It’s full of protein. Just one cup of tofu—about what I use for my single-serve recipe—boasts an impressive 20 grams. That’s equivalent to about three eggs, and I used to use only two for my scrambles before switching to tofu.
It turns out that I’m not alone in my love for tofu scramble; it’s one of Simply Recipes’ most popular breakfast recipes. Though I’m slightly biased, I’m not surprised in the least—this dish is easy to prepare, super tasty, and incredibly nourishing.
A Winning Vegan Breakfast—Even If You’re Not Vegan
Tofu scramble is very reminiscent of the classic egg-and-veggie scramble. It starts by cooking the onion in oil until it’s soft, crumbling in the tofu (one block for three servings), and stirring in the seasonings (nutritional yeast, salt, pepper, and turmeric). After warming that mixture through, the dish is finished by wilting spinach into the mixture and drizzling everything with a big squeeze of lemon. What you’re left with is a satisfying and balanced breakfast.
This recipe can be doubled or tripled, as it stays delicious for several days in the fridge. It’s perfect served alongside toast for a quick breakfast on busy mornings.
Credit: Simply Recipes / Alison Bickel
How to Make This Recipe Your Own
As yummy as this recipe is, it’s just one way to whip up a tofu scramble. Here are some of my favorite ways to switch it up at home:
Add one teaspoon of garlic powder to the mix for more savoriness.
Omit the lemon juice if you don’t have any on hand. It’s equally delicious. The same goes for the onion—if you don’t have any, start the scramble by wilting the spinach first, then adding the tofu and seasonings.
I prefer a good char on my scramble, so I cook it over medium-high heat until there are nice, brown bits. It adds great texture and flavor.
If you want to make this a recipe for one, I simply used one-third of a block of tofu and all the other ingredient amounts.
Feel free to use any other veggies you have on hand! Mushrooms, kale, broccoli, tomatoes, and peppers all work well with this recipe.
Just before serving, I love to dress up my scramble with a sprinkle of fresh herbs, like parsley, basil, green onions, and chives, plus a generous drizzle of hot sauce.
Get Recipe with Title: Spinach Tofu Scramble
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