Tofu Scramble with Spinach is fluffy, flavorful, and so easy to make! You’ll love that it nails the eggy texture and flavor of scrambled eggs. Versatile and full of plant-based protein, it’s the perfect vegan breakfast!

It’s been a little crazy around here this winter with non-stop recipe testing for an e-cookbook that I’m writing. Janelle’s been a huge help with this! And while I love to cook, sometimes you want a simple recipe that is reliably delicious and goes from pan to table in about 15 minutes. This Tofu Scramble with Spinach *always* hits the spot, as a savory breakfast or an easy dinner!

I’ve made my share of vegan tofu scrambles over the years and always come back to this recipe. It’s uncomplicated, versatile, and nails the eggy texture and flavor. We’re talking fluffy flavorful vegan scrambled eggs that make you want to eat the whole pan!

Why this recipe works

If you’re making this recipe, it’s probably because you fondly remember the ease and comfort of sitting down to a warm plate of scrambled eggs. The soft creamy texture, the eggy taste, and the rich flavor, taste like home. Tofu scramble with spinach ticks all these boxes.

To nail the texture, we start by pressing firm (not extra firm) tofu which holds a ton of water. This keeps the scramble from getting soggy. The texture of firm tofu is soft without becoming dry or rubbery. We all know tofu is the queen of soaking up flavor and it does a better job when pressed.
Just like Tofu Quiche with Fresh Garden Herbs, this recipe uses kala namak salt combined with nutritional yeast for a realistic eggy flavor. If you’re new to kala namak salt, AKA Indian black salt, it’s definitely worth adding it to your spice pantry.
Make it rich and creamy! Please don’t be shy about adding some fat. Vegan butter and full-fat oat milk replace the fat found in chicken eggs with cholesterol-free richness. It takes this dish from edible to delectable!

What I love about this recipe is that it tastes scrumptious all by itself or as part of a full brunch spread. It’s also easy to customize by switching up the spices. Think southwest scramble with cumin, oregano, and chipotle pepper. Add it to a burrito or pile it on top of avocado toast. You really can’t go wrong!

Ingredients

I’ve got the full list of ingredients with their amounts in the recipe card below but let’s take a closer look at each one.

Firm tofu- Please buy firm tofu, not extra firm tofu that you see in many recipes. Firm tofu has just the right eggy texture which is soft but not mushy. Extra firm tofu can turn out chewy and rubbery. You will need to press your tofu before breaking it up into small nuggets. (see below) If extra firm tofu is your only option, wrap it in a kitchen towel and hand press the extra water out.

Vegan butter- Before going vegan I wouldn’t think of scrambling eggs in anything but butter. The same goes for vegan scrambled eggs! Trust me, oil just doesn’t touch the creamy richness of salted vegan butter.

Yellow onion- Finely diced, yellow onion will turn soft, sweet, and almost melt into the scramble. It provides layers of flavor that onion powder can’t touch.

Kala namak salt- Also known as Indian black salt, this is the KEY ingredient. It smells and tastes just like eggs! Don’t let the sulfur smell scare you off. Once the scramble is cooked, the aroma will soften and add a realistic eggy taste.

Kosher salt and ground black pepper- Use a combination of kala namak salt and kosher salt for just the right salty egg flavor. Ground black pepper enhances the flavors with a little heat and helps our body absorb the nutritional properties of turmeric.

Full-fat oat milk- Chicken eggs are full of fat which makes scrambled eggs rich and flavorful. Tofu has very little fat, so we need to add some. The vegan butter gets us started. Now we need to add rich milk to make it creamy. You can use oat, almond, cashew, or soy milk. Just be sure to buy the fatty kind.

Nutritional yeast- If kala namak salt is the key ingredient, nutritional yeast is second in line. Nooch, as it’s fondly called, is a flavor hero and adds a complex layer of umami.

Turmeric- We use this ingredient for color. (It’s also full of anti-inflammatory and anti-bacterial properties.) It has a very strong flavor so only ¼ teaspoon is needed.

Spinach- Throwing in a handful of spinach is a great way to bump up your intake of dark leafy greens. With its mild flavor, you really can’t taste it, and spinach adds extra moisture and a pop of color. Other greens that would be equally tasty are thinly sliced kale, microgreens, or stinging nettles.

Step-by-step instructions

1.Press your tofu- Remove excess water from the block of tofu by placing it in a tofu press. Or wrap it in a kitchen towel and lay a heavy item on top, like a thick cookbook. Press for 10 minutes and then break the block up into small chunks over a medium-sized bowl.

2. Sauté the onions- While the tofu is pressing, finely chop your onions. You want them nice and small, so they add flavor as opposed to texture. Melt the butter in a large non-stick saucepan over medium-high heat. Add the onions and kala namak salt. Sauté until soft and translucent, 5-7 minutes. Lower the heat if they begin to brown.

3. Cook the tofu- Tumble in the tofu chunks followed by the oat milk, nutritional yeast, and turmeric. Use a wooden spatula to mix it all together, breaking up any large chunks as you go. It will really begin to look like scrambled eggs at this point.

4. Taste for seasoning- Sprinkle with ground pepper and ¼ teaspoon of kosher salt. Give it a taste adding more salt and pepper if needed.

5. Cook the spinach- Plop in the spinach and cook until wilted while you stir it all around, 3 minutes.

6. Serve- Pile onto plates or avocado toast, sprinkle with a touch of kala namak salt, a few red pepper flakes (optional), and garnish with cherry tomato halves. Enjoy!

Tips for the perfect Tofu Scramble with Spinach

Press your tofu- This keeps the scramble from getting soggy and helps the tofu absorb all the savory flavors.
Finely chop your onions- These little guys are flavor bombs! We want them to turn into a soft mass and essentially disappear into the scramble. They are adding flavor as opposed to texture so dice them into very small bits.
Use kala namak salt- This is where the authentic eggy flavor comes from and the KEY ingredient for realistic vegan scrambled eggs.
Go with full-fat oat milk- The extra fat in full-fat oat milk will make your scramble rich and creamy. Tofu is essentially fat-free, so we need to add some to mimic the fat in chicken eggs.

Serving Suggestions

It’s simply the best piled on top of avocado toast, dotted with cherry tomato halves, and a sprinkle of red pepper flakes!

Serve with a side of Maple Tempeh Bacon as a classic diner-style breakfast.

Pair with Oatmeal Breakfast Cookies for a sweet/savory combo.

Bump up the plant-based protein and enjoy alongside Savory Chickpea Nettle Pancakes

And who can resist a brunch spread with Lemon Lavender Scones or Cinnamon Currant Scones ?!