Golden Vegan Tofu Scramble with Spinach
A fluffy, savory tofu scramble colored with turmeric and boosted with nutritional yeast, sautéed onion, garlic and fresh spinach. Ready in about 35 minutes and a great stand-in for scrambled eggs.
- Prep
- 12 min
- Cook
- 15 min
- Wait
- 10 min
- Total
- 37 min
- Makes
- About 3 cups (3 servings)
Steps
Before you start
- Choose firm or extra-firm tofu packed in water, not silken tofu, which turns mushy.
- Press the tofu for 10 minutes before cooking so the scramble is fluffy rather than watery.
- Measure the spices into one small bowl with the water first, because the cooking moves quickly once the tofu is in the pan.
Press the tofu
- Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels.
- Set it on a plate and place a heavy skillet or cutting board with a couple of cans on top.
- Press for 10 minutes, then unwrap and discard the liquid.
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Ready when: The towel is damp and the tofu feels noticeably firmer and drier
Tip: Do the next step while the tofu presses to save time.
Prep vegetables and spices
- Finely dice the onion, mince the garlic and roughly chop the spinach.
- In a small bowl, stir together the turmeric, nutritional yeast, cumin, smoked paprika, salt and water until it forms a loose, golden paste.
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Ready when: The spice mixture is smooth with no dry clumps
Tip: Mixing the spices with water ahead of time colors the tofu evenly and prevents scorched spices.
Soften the onion
- Heat the olive oil in a 12-inch (30 cm) nonstick skillet over medium heat for 1 minute.
- Add the onion and cook, stirring occasionally, for 4 to 5 minutes.
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Ready when: Onion is soft and translucent with just a hint of golden color at the edges
Add the garlic
- Stir in the garlic and cook for 30 seconds, stirring constantly.
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Ready when: Garlic smells fragrant but has not browned
Tip: Burnt garlic turns bitter, so move on as soon as it smells fragrant.
Crumble in the tofu
- Crumble the pressed tofu directly into the skillet with your hands into irregular pieces about ½ to ¾ inch (1 to 2 cm) in size.
- Cook, stirring occasionally, for 3 minutes to drive off remaining moisture.
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Ready when: Tofu looks drier and the pan no longer has pooling liquid
Tip: Leave some larger chunks for a more egg-like texture.
Season the scramble
- Pour the spice paste over the tofu and stir well to coat.
- Cook for 3 to 4 minutes, stirring and scraping the pan every minute or so.
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Ready when: Tofu is evenly golden yellow and the liquid has been absorbed, with a few lightly browned edges
Tip: If the tofu begins to stick, add 1 tablespoon of water rather than more heat.
Wilt the spinach
- Add the chopped spinach in two handfuls, stirring after each.
- Cook for 1 to 2 minutes.
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Ready when: Spinach is bright green, fully wilted and no longer releases liquid
Tip: Do not overcook the spinach or it turns dull and waterlogged.
Taste and serve
- Remove the pan from the heat.
- Stir in the lemon juice if using, then taste and add more salt and plenty of black pepper.
- Serve right away while hot.
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Ready when: Scramble tastes savory and well seasoned, with a bright finish from the lemon
Tip: Serve with toast, roasted potatoes or sliced avocado.
Good to know
Tips
- Do not skip pressing the tofu; excess water is the main cause of a soggy scramble.
- Crumble by hand into varied sizes for a more convincing, fluffy texture.
- Add extra vegetables such as diced bell pepper or sliced mushrooms with the onion, cooking until their liquid evaporates.
- Salt at the end to taste, since nutritional yeast and tofu brands vary in saltiness.
Make ahead
Press and crumble the tofu and dice the onion up to 1 day ahead and refrigerate separately in covered containers. The spice paste can be mixed up to 2 days ahead and kept covered in the fridge.
Storage & reheating
Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the texture turns spongy. Reheat in a skillet over medium-low heat for 3 to 4 minutes with a splash of water, or microwave for 60 to 90 seconds, stirring halfway.
Substitutions
- baby spinach → chopped kale or baby arugula. Kale needs 3 to 4 minutes to soften; arugula wilts in under a minute.
- nutritional yeast flakes → 1 tablespoon chickpea flour plus an extra pinch of salt. You lose the cheesy flavor but keep some body; the result is milder.
- olive oil → avocado oil or vegan butter. Use the same amount; vegan butter adds richness.
- fine sea salt → 1/4 teaspoon kala namak (black salt) plus 1/4 teaspoon fine sea salt. Adds a sulfurous, egg-like aroma; stir it in at the end.
