Easy Tofu Scramble with Spinach
My go-to 10-minute savory breakfast. Soft, fluffy tofu curds with golden edges, creamy soya milk + nutritional yeast sauce, and baby spinach that wilts in 60 seconds. No tofu press needed — I just press it lightly with my hands 2-3 times. One pan, high-protein, vegan.
Ingredients
- 400 g firm tofu
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black salt kala namak
- Freshly cracked black pepper- to taste
- Pinch turmeric powder for color
- 1/4 tsp chilli flakes
- 1/4 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 150 ml unsweetened soya milk
- 60 g baby spinach about 2 big handfuls
- To serve: Toasted Sourdough and cherry tomatoes optional
Instructions
- Prep the tofu - easy way:- Drain the tofu block. No need for a heavy press or waiting 30 minutes. I just press it lightly with my hands 2-3 times to get the extra water out and pat dry with a kitchen towel. Then crumble it with your hands into bite-sized pieces — keep some chunks bigger for a fluffy texture (I used Bjorg Bio Tofu Nature).
- Cook the tofu:- Add the crumbled tofu, spread it out, and let it cook undisturbed for 2-3 minutes until you get those light golden edges. Then flip it so it becomes light golden from all sides.
- Make the creamy sauce:- In a small bowl, whisk together warm soya milk, Dijon mustard, nutritional yeast, chilli flakes,garlic powder, onion powder, turmeric, black pepper and black salt.(I used Alpro Soya No Sugars)
- Pour the sauce in the pan:- Pour the prepared sauce over the tofu. Stir gently and let it simmer for 2-3 minutes until the liquid is mostly absorbed but still moist and creamy. Don't overcook - it should not be dry.
- Add spinach:- Add baby spinach and stir for just 60 seconds until wilted. You want it bright green and just softened, not dark and soggy.
- Taste and Finish:- Turn off the heat. Taste and adjust - add more black salt for more eggy-ness, or more black pepper. Serve immediately with toasted sourdough while warm.
Notes
1. Hand-press method is enough — drain tofu and press lightly with hands 2-3 times, then pat dry. I don't like pressing it too long because it makes tofu dry.
2. Crumble with your hands, not a fork, and keep some bigger chunks for fluffy texture.
3. Warm the soya milk for 20 seconds before whisking with nutritional yeast + Dijon , it stops clumps and makes it creamy, not watery.
4. Add spinach at the very end, just 60 seconds until wilted, so it stays bright green.