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Vegan Tofu and Spinach Scramble

Prep Time:


Cook Time:


2 Servings


About the Recipe


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

  • 1/2 teaspoon ground turmeric

  • Salt and freshly ground black pepper

  • 1/8 teaspoon ground cayenne pepper, optional

  • 2 tablespoons extra-virgin olive oil

  • 3 spring onions, 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 cherry tomatoes, halved

  • 1/2 cup fresh basil, roughly chopped


Step 1

Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.

Step 2

Heat the oil in a large nonstick frying pan over medium-high heat. Add the spring onion 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.

Step 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.


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