Tofu Scramble with Spinach and Feta
A protein-packed plant-based breakfast with a savory Mediterranean twist
Why This Recipe Works
This scramble mimics the texture of soft eggs by using crumbled extra-firm tofu seasoned with turmeric for a classic golden hue. It comes together in less than 20 minutes, making it an ideal high-protein weekday breakfast.
Instructions
Crumble the tofu into bite-sized pieces using your hands or a fork, aiming for a varied texture similar to scrambled eggs.
Heat the oil in a large nonstick skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, about 3 minutes.
Add the spinach to the skillet and cook, tossing frequently, until the leaves are just wilted and bright green, about 1 minute.
Add the crumbled tofu, feta, turmeric, nutritional yeast, salt, and pepper to the pan. Cook, stirring occasionally, until the tofu is heated through and the spices are evenly distributed, about 4 minutes.
Serve hot, immediately after the feta begins to soften but before it loses its shape.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately, but can be refrigerated for up to 2 days; reheat gently in a skillet.
