Golden Vegan Tofu Scramble with Spinach

Name: Golden Vegan Tofu Scramble with Spinach
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 3 servings
Cuisine: American
Ingredients: 14 oz block (397 g) firm or extra-firm tofu, drained and pressed for 10 minutes; 1½ tablespoons (22 ml) olive oil; ½ medium (about 3/4 cup) (80 g) yellow onion, finely diced into ¼-inch pieces; 2 cloves (6 g) garlic, minced; 3 cups, packed (90 g) baby spinach, roughly chopped; ½ teaspoon (1½ g) ground turmeric; 3 tablespoons (15 g) nutritional yeast flakes; ¼ teaspoon (½ g) ground cumin; ¼ teaspoon (½ g) smoked paprika; ½ teaspoon (3 g) fine sea salt; 3 tablespoons (45 ml) water; black pepper, freshly ground, to taste; 1 teaspoon (5 ml) lemon juice, freshly squeezed (optional)

From the MyKitchenBank Kitchen

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)

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Ingredients

3 servings

14 oz block (397 g) firm or extra-firm tofu, drained and pressed for 10 minutes
1½ tablespoons (22 ml) olive oil
½ medium (about 3/4 cup) (80 g) yellow onion, finely diced into ¼-inch pieces
2 cloves (6 g) garlic, minced
3 cups, packed (90 g) baby spinach, roughly chopped
For the seasoning
½ teaspoon (1.5 g) ground turmeric
3 tablespoons (15 g) nutritional yeast flakes
¼ teaspoon (0.5 g) ground cumin
¼ teaspoon (0.5 g) smoked paprika
½ teaspoon (3 g) fine sea salt
3 tablespoons (45 ml) water
black pepper, freshly ground, to taste
1 teaspoon (5 ml) lemon juice, freshly squeezed (optional)

Equipment (5)

12-inch (30 cm) nonstick or well-seasoned skillet
Wooden spoon or spatula
Cutting board and knife
Clean kitchen towel or paper towels, for pressing tofu
Small bowl, for the spice mixture

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.

1
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.
2
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.
3
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
4
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.
5
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.
6
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.
7
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.
8
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.