Vegan tofu spinach scramble with onions, tomatoes and basil
This Vegan Tofu Spinach Scramble combines crumbled tofu with onions, cherry tomatoes, and fresh basil, seasoned with turmeric and spices for a flavourful breakfast. It's easy to prepare and packed with nutrients, making it an excellent choice for any meal of the day.
Cook time 10 min
Prep time 15 min
Ingredients:
14 oz tofu1/2 tsp turmeric powder
3/4 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper (spice)
2 tbsp olive oil
3 onions
5 cups spinach
2 tsp lemon juice
1 cup cherry tomatoes
2 tbsp basil
Discover a delicious and nutritious way to start your day with our Vegan Tofu Spinach Scramble featuring onions, tomatoes, and basil. This delightful plant-based dish is packed with protein, vitamins, and flavor, making it a perfect breakfast or brunch option for vegans and non-vegans alike. Simple to prepare, it's a great way to introduce more greens and plant-based proteins into your diet.
Instructions:
- Drain the tofu and pat it dry with a paper towel.
- Crumble the tofu into small pieces resembling scrambled eggs. Set aside.
- Peel and finely chop the onions.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onions and sauté for about 5-7 minutes, until they become translucent and slightly golden.
- To the skillet with the onions, add the crumbled tofu.
- Sprinkle the turmeric powder, salt, black pepper, and red pepper over the tofu.
- Stir well to evenly coat the tofu with the spices.
- Cook for about 5 minutes, stirring occasionally, to allow the spices to fully incorporate with the tofu.
- Add the spinach to the skillet. You may need to do this in batches to allow it to wilt and make room for more.
- Pour the lemon juice over the spinach.
- Stir and cook until the spinach is wilted, about 3-4 minutes.
- Halve the cherry tomatoes and add them to the skillet.
- Chop the basil and sprinkle it in.
- Cook for an additional 2-3 minutes, until the tomatoes are slightly softened but still hold their shape.
- Taste the scramble and adjust the seasoning if needed by adding more salt or pepper.
- Remove from heat and transfer to serving plates.
7. Serve: Enjoy your vegan tofu spinach scramble hot, either on its own or with a side of toast.
Enjoy your Vegan Tofu Spinach Scramble hot, garnished with fresh basil for an extra burst of flavor. This versatile dish pairs wonderfully with whole-grain toast or can be wrapped in a tortilla for a tasty breakfast burrito. Whether you're vegan or simply looking for a healthy and flavorful breakfast option, this scramble is sure to become a favorite.
Vegan tofu spinach scramble with onions, tomatoes and basil FAQ:
A large skillet or frying pan (around 10-12 inches in diameter) works best for this tofu scramble. It allows ample space for the ingredients to cook evenly without overcrowding.
Cook the crumbled tofu with the onions and spices for about 5 minutes, stirring occasionally. This will ensure it's heated through and well incorporated with the flavors.
Yes, you can substitute spinach with other leafy greens like kale or Swiss chard. Just ensure they are chopped and cooked until wilted, similar to the spinach.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.
The scramble is done when the spinach is wilted, the cherry tomatoes are slightly softened, and the tofu has a well-incorporated flavor from the spices. Taste and adjust seasoning if needed.
Cooking Tips:
- Press the tofu for 15-20 minutes before cooking to remove excess moisture for a better texture.
- Sauté the onions until translucent for a sweeter, more mellow flavor.
- Add the spinach towards the end of the cooking process to retain its vibrant color and nutrients.
- Use cherry tomatoes, halved, for a burst of freshness and natural sweetness.
- Adjust the level of red pepper according to your spice preference.
- For a creamier texture, add a splash of plant-based milk or a dollop of vegan sour cream.
Nutrition Facts
2 ServingsCalories 170kcal
Protein 18g
Carbohydrates 10g
Fiber 3.31g
Sugar 5g
Fat 22g
More recipes
Egg and cottage cheese omelet
A nutritious Egg and Cottage Cheese Omelet with spinach and parmesan.
05 May 2026Cottage cheese pancakes with red pepper salsa
Savory cottage cheese pancakes with roasted red pepper salsa.
05 May 2026Rolled mushroom omelette
A delicious rolled mushroom omelette packed with fresh ingredients.
05 May 2026Coconut pancakes with banana and creme fraiche
Indulge in tropical coconut pancakes with banana and crème fraîche.
05 May 2026