Tofu Scramble with Spinach

Tofu Scramble with Spinach
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 284.4
  • Total Fat: 14.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 991.9 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 25.4 g

View full nutritional breakdown of Tofu Scramble with Spinach calories by ingredient
Submitted by:


A lovely alternative to scrambled eggs. A lovely alternative to scrambled eggs.
Number of Servings: 2


    1 block extra firm organic GMOfree tofu (cubed)
    1 cup fresh mushrooms (sliced)
    1/2 cup green bell pepper (chopped)
    1/2 cup white onion (chopped)
    1 cup frozen spinach (thawed)
    1 clove garlic (finely diced)
    2 teaspoons olive oil
    1 teaspoon red pepper flakes

    2 tablespoons soy sauce
    2 tablespoons nutritional yeast flakes
    2 tablespoons water
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon turmeric powder (or curry)
    1/2 teaspoon paprika (or smoked paprika)
    A few dashes of hot sauce
    freshly cracked black pepper to taste


Makes 2 servings


Preheat a large skillet to medium with the oil in pan.

Over medium heat add tofu, mushrooms, onions, bell peppers, garlic and red pepper flakes. With a little salt sauté till all water has cooked off, the onions are translucent, and veggies and tofu have caramelized to a light brown.
Now, break up or crumble tofu with a fork.

Add thawed spinach to pan.

Meanwhile, whisk together soy sauce, water, nutritional yeast flakes, and spices.
Add this mixture to your pan.

Completely integrate the soy sauce mixture with your tofu and vegetables. Let simmer on medium heat till all liquid is cooked off, and mixture has thickened.

Serve immediately.

Rate This Recipe