This Tofu and Spinach Breakfast Scramble with Feta is a bright and tasty way to start your morning. The tofu gives it a nice, soft texture that soaks up all the flavors, while the fresh spinach adds a pop of green and a fresh bite. Crumbled feta sprinkled on top brings just the right touch of salty creaminess to this simple, nutritious scramble.
I really enjoy making this scramble because it comes together quickly and feels like a little morning treat. I like to season my tofu with a bit of turmeric for color and a mild earthy flavor, which makes it look a bit like scrambled eggs. Adding spinach toward the end helps keep it crisp and vibrant. The feta at the end is the best part—it melts a little and adds a tangy surprise in every bite.
My favorite way to serve this is with warm toast or wrapped up in a tortilla for a quick breakfast burrito. It’s filling without feeling heavy, and it’s a great way to sneak some greens into your day right from the start. If you’re looking for a breakfast that’s easy, a little different, and packed with flavor, give this scramble a try—you might just make it part of your regular routine!
Key Ingredients & Substitutions
Firm Tofu: This is the heart of the scramble. Pressing tofu removes extra water so it doesn’t get soggy when cooked. If you can’t find tofu, chickpea flour scramble is a great egg-free alternative.
Spinach: Fresh spinach adds freshness and color. Baby spinach works well too. If fresh isn’t available, frozen spinach can be used, just squeeze out extra moisture before adding.
Feta Cheese: Feta brings a salty, creamy finish to the scramble. If you want a dairy-free version, try a sprinkle of nutritional yeast or vegan feta crumbles.
Turmeric: Just a pinch adds a warm yellow color that makes tofu look and feel more like scrambled eggs. Don’t skip it if you want that classic look!
How Do You Get the Best Texture when Cooking Tofu Scramble?
Getting the right texture is key. Follow these steps:
- Press the tofu: Wrap it in a towel and put something heavy on top for 10 minutes to squeeze out water.
- Break it up: Crumble tofu into small but not too tiny pieces to mimic scrambled eggs.
- Cook on medium heat: Heat oil in a non-stick pan and cook tofu stirring often to avoid sticking and to brown it slightly for more flavor.
- Timing for spinach: Add spinach near the end so it wilts but stays bright green and doesn’t turn mushy.
These tips make sure your scramble is soft with a little bite and never soggy—just how you want a great scramble!
Equipment You’ll Need
- Large non-stick skillet – I like it because it cooks the tofu evenly and makes stirring easy.
- Heavy kitchen towel or tofu press – helps remove excess water from the tofu so it cooks better.
- Medium mixing bowl – perfect for crumbling and tossing the tofu with spices.
- Cooking spoon or spatula – makes stirring simple and keeps everything from sticking.
- Toaster or oven for toasting bread – a quick way to get your toast crispy and ready to serve.
Flavor Variations & Add-Ins
- Veggie boost: Add diced bell peppers or mushrooms for extra texture and flavor. They cook well with the tofu.
- Spice it up: Mix in chili powder, cumin, or paprika for a smoky or spicy kick.
- Cheese options: Swap feta for shredded vegan cheese or sprinkle in some grated Parmesan for more richness.
- Herbs: Stir in fresh herbs like parsley, basil, or chives after cooking for a bright, fresh flavor.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400 g) firm tofu, drained and pressed
- 2 cups fresh spinach leaves
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
Seasonings:
- 1/2 teaspoon turmeric powder (for color)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: crushed red pepper flakes for a little heat
For Serving:
- 2 slices whole grain bread (toasted)
How Much Time Will You Need?
This recipe takes about 15 minutes total. You’ll spend around 10 minutes pressing the tofu, then 5-7 minutes cooking and assembling the scramble. It’s a quick and healthy breakfast you can have ready in no time!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by draining and pressing the tofu to remove extra water. Wrap the tofu block in a clean kitchen towel and place a heavy weight on top for about 10 minutes. This helps the tofu cook better and soak up flavors. After pressing, crumble the tofu into small bite-sized pieces in a medium bowl.
2. Season the Tofu:
Add turmeric, garlic powder, onion powder, salt, and pepper to the crumbled tofu. Mix everything well so the tofu is evenly coated. Turmeric gives the tofu a nice yellow color, making it look like scrambled eggs.
3. Cook the Tofu and Spinach:
Heat olive oil in a non-stick skillet over medium heat. Add the seasoned tofu and cook, stirring frequently, for about 5 minutes or until the tofu firms up and starts to brown slightly. Then add the fresh spinach leaves and cook for another 2-3 minutes, stirring occasionally, until the spinach wilts.
4. Add Feta and Serve:
Remove the skillet from heat. Sprinkle crumbled feta cheese evenly over the tofu and spinach scramble. If you like a little heat, add a pinch of crushed red pepper flakes. Serve immediately with warm toasted whole grain bread on the side.
Can I Use Frozen Tofu for This Scramble?
Yes, you can! Just make sure to thaw it completely and press out the excess water before cooking. Frozen tofu actually has a firmer texture that works well for scrambles.
Can I Substitute Feta Cheese?
Absolutely. If you prefer a dairy-free option, try vegan feta or sprinkle in some nutritional yeast for a cheesy flavor without the dairy.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables?
Definitely! Feel free to add bell peppers, mushrooms, or tomatoes while cooking the tofu for extra color and nutrients. Just sauté them before adding the spinach for best results.
