Vegan Tofu Scramble With Spinach

Vegan Tofu Scramble With Spinach

The Spruce / Danielle Moore

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
209 Calories
13g Fat
12g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 209
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 16g
Vitamin C 30mg 148%
Calcium 436mg 34%
Iron 6mg 33%
Potassium 960mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A tofu scramble with spinach is the perfect breakfast protein boost for vegans who want an egg-like dish to start their day. The tofu is crumbled and then sauteed to resemble scrambled eggs—when combined with tomatoes, garlic, mushrooms, and spinach, you may not even realize you're not eating eggs.

This dish makes enough servings for four people, so feel free to scale the recipe down if you need less, or up if you need more.

A very versatile dish, you can eat this scramble on a plate as is, and serve it with a side of fresh fruit or a vegan muffin.  Or, you can also wrap it up in a soft taco wrap for a grab-n-go breakfast for those days when you and your family are out of time and rushing out the door.


  • 2 tablespoons olive oil

  • 2 medium tomatoes, chopped

  • 2 garlic cloves, minced

  • 3/4 cup sliced mushrooms

  • 1 (10-ounce) bunch spinach, rinsed

  • 1 pound extra-firm tofu, well-pressed and crumbled

  • 1/2 teaspoon soy sauce

  • 1/4 teaspoon ground turmeric

  • 1 teaspoon lemon juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Vegan Tofu Scramble With Spinach ingredients

    The Spruce / Danielle Moore

  2. Heat the olive oil in a skillet and saute the tomatoes, garlic, and mushrooms over medium heat for 2 to 3 minutes.

    saute the tomatoes, garlic, and mushrooms in a pan

    The Spruce / Danielle Moore

  3. Reduce the heat to medium-low and add the spinach, crumbled tofu, soy sauce, turmeric, and lemon juice. Cover and cook for 5 to 7 minutes, stirring occasionally.

    vegan tofu ingredients cooking in a covered pan

    The Spruce / Danielle Moore

  4. Sprinkle with salt and pepper to taste.

    Vegan Tofu Scramble With Spinach

    The Spruce / Danielle Moore


  • Since this scramble warms up well, make the whole recipe and save a portion for the next day.
  • You can also cut the recipe in half to make less if you desire.
  • You can serve the scramble along with toast, biscuits, or other breakfast items, or make it into a breakfast wrap to take along or eat on the go. 
  • Throw a dash or two of hot sauce on your scramble to add some heat.

Recipe Variations

  • To give the scramble a bit more flavor, add a little extra soy sauce.
  • You can use Bragg's Liquid Aminos or tamari soy sauce to make it gluten-free.
  • Swap out the vegetables for blanched asparagus, zucchini, bell peppers, or other greens such as kale or chard.