Tofu Scramble with Spinach and Feta
A savory, protein-rich breakfast that mimics the texture of soft-scrambled eggs
Why This Recipe Works
This scramble uses crumbled firm tofu to provide a satisfying, egg-like base for salty feta and fresh greens. It is a reliable 20-minute meal that works just as well for a quick dinner as it does for a weekend brunch.
Instructions
Heat the olive oil in a 12-inch nonstick skillet over medium heat until the oil shimmers but does not smoke.
Add the onion and a pinch of salt. Cook until the onion is softened and translucent, about 5 minutes.
Stir in the garlic and cook until fragrant.
Add the spinach to the skillet and cook until just wilted, about 1 minute—use a spatula to keep the leaves moving so they cook evenly.
Add the crumbled tofu, feta, turmeric, nutritional yeast, salt, and pepper to the pan. Stir gently to combine without breaking the tofu down into a paste.
Cook until the tofu is heated through and the feta begins to soften slightly, about 3 minutes.
Serve immediately while the scramble is hot and the spinach is bright green.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- nutritional yeast: parmesan cheese
