Go Back
+ servings
Print Recipe
5 from 1 vote

Tofu Scramble

Tofu Scramble - Simply recipe made with baby spinach, diced tomatoes, and sauteed onions. Very quick and easy to make in under 30 minutes.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: tofu scramble
Servings: 4
Calories: 120kcal


  • 1 block/package firm tofu
  • ½ small onion, diced
  • 1 teaspoon coconut oil
  • 2 tablespoons nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup soy milk (or any non-dairy milk)
  • your favorite veggies, chopped and diced


  • Rinse and drain the water from the package of tofu and pat the tofu dry with a paper towel.
  • In a medium skillet over medium-high heat, add the coconut oil until melted and then add the diced onion and cook until the onion becomes translucent and soft.
  • Next crumble the tofu by hand into small pieces in the skillet, allowing it to cook for 2 to 3 minutes stirring frequently. Add in all of the spices and nutritional yeast and cook until most of the liquid has evaporated and the mixture is beginning to brown.
  • Slowly pour in the non-dairy milk and allow the tofu scramble to cook until heated throughout about 2 minutes. Toss in your favorite veggies (I used spinach and tomatoes) and cook until they begin to soften a bit. Serve immediately.


Calories: 120kcal | Carbohydrates: 6g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg