Vegan Tofu and Spinach Scramble

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Level: Easy

Yield: 2 servings


One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes

1/2 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

1/8 teaspoon ground cayenne pepper, optional

2 tablespoons extra-virgin olive oil

3 scallions, thinly sliced, green and white parts separated

5 ounces fresh spinach, chopped (about 5 packed cups)

1 to 2 teaspoons fresh lemon juice

1 cup grape tomatoes, halved

1/2 cup fresh basil, roughly chopped


  1. Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
  3. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.