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  • Writer's pictureHaley Addis

Spinach & Tomato Tofu Scramble

Updated: Aug 8, 2020

This recipe is so easy, it almost feels silly calling it a recipe. With that being said, when we first started incorporating tofu into our diet, I wasn't entirely sure what to do with it, so simple recipes like this would have been helpful! I'm sharing this with hopes that it will encourage you to give tofu a try even if you're "afraid" of it. I think it's so funny that tofu is seen as a scary food when in reality it just takes on the flavors of whatever you're cooking with it!

This recipe is an easy way to swap out your scrambled eggs and replace them with tofu. You actually get more protein and none of the cholesterol so it's a win-win!

A quick side note: soy is such a controversial food in the sense that there always seems to be conflicting information about whether it's bad or good for you. I don't want to get into all the details in this post but one of the main issues is that it is one of the most widely genetically modified crops (second to corn). For this reason, we always buy organic soy products! In general, we buy pretty much everything organic, but I know that is not feasible for everyone. If you're going to pick and choose what you buy organic, make soy products one of them!

Now, let's get back to the recipe for this yummy breakfast! When cooking tofu scramble, I like to first cook the tofu a bit, then push to the side and add the other ingredients (or vice versa for longer cooking vegetables like peppers).

Note: the quantity in the pictures is less than what the recipe will look like as I was only making one serving!

Then I mix everything together to blend all the flavors!

There's so many different combos you can make which makes this such a versatile breakfast that anyone can love!


Spinach & Tomato Tofu Scramble Serves 2-4


14 oz extra firm tofu (1 block), drained and pressed

1 tbs olive oil

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes (optional)

2 cloves garlic, finely chopped

1 cup cherry tomatoes

2 cups baby spinach

pink Himalayan salt and freshly ground black pepper to taste

a few fresh basil leaves, cut into ribbons for garnish



1. Mash tofu in a bowl with potato masher or fork.

2. Heat oil in skillet over medium heat.

3. Add tofu, cook for 1 minute, then season with basil, garlic powder, crushed red pepper, and salt & pepper.

4. Cook for additional minute then push to one side of the skillet.

5. Add garlic and tomatoes. Cook for 1 minute the add spinach.

6. Once spinach is wilted (about 2-3 minutes), mix everything together.

7. Serve and enjoy!

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