This Tofu and Spinach Breakfast Scramble with Feta is a tasty way to start your day with lots of flavor and a good mix of textures. The soft tofu takes the place of eggs, giving you a creamy base that’s light and satisfying, while fresh spinach adds a nice pop of green and a little crunch. Then there’s the feta cheese, which brings a salty, tangy twist that really makes the whole dish come alive.
I love making this scramble when I want something quick but still full of personality. It’s one of those recipes where you feel like you’re treating yourself, but it only takes a few minutes to whip up. One little tip I have is to crumble the tofu by hand instead of chopping—it feels more natural and helps the tofu cook evenly in those little fluffy pieces.
My favorite way to eat this is wrapped up in a warm tortilla or alongside some crusty toast, so I can scoop up every bit of that salty feta and spinach goodness. It’s a breakfast that feels fresh and light but will keep you full enough to get through the morning. Plus, it’s a great way to sneak in some veggies early on!
Key Ingredients & Substitutions
Firm tofu: This is key for the scramble’s texture. I like crumbling it by hand for a soft, egg-like consistency. If you can’t find firm tofu, extra-firm is also fine but drain it well.
Spinach: Fresh spinach adds a fresh, mild flavor. You can swap it for kale or Swiss chard, but those need a bit longer to cook.
Feta cheese: Feta gives tang and saltiness. For dairy-free, try a crumbly vegan cheese or omit and add nutritional yeast for a cheesy taste.
Sun-dried tomatoes: These add sweetness and depth. Roasted cherry tomatoes work great if you want a juicier bite.
Turmeric: Used for color and slight earthiness, turmeric helps mimic scrambled eggs, but don’t add too much or it may overpower the flavor.
How Do You Get the Perfect Tofu Scramble Texture?
Getting tofu to break down and cook evenly is the trick here. Follow these steps:
- Drain tofu well to remove excess water; pressing it for 10 minutes helps.
- Crumble tofu with your hands for natural, irregular pieces.
- Cook on medium-low heat, stirring often so it heats evenly without drying out.
- Add turmeric for color early on to mix it through well, giving that egg-like look.
- Stop cooking when tofu is hot and slightly firm but still moist; overcooking makes it dry.
This method keeps the scramble soft and fluffy, not crumbly and dry.
Equipment You’ll Need
- Large non-stick skillet – I recommend this because it cooks the tofu evenly and makes stirring easy without sticking.
- Wooden spoon or spatula – perfect for gently mixing the tofu and vegetables without breaking it up too much.
- Cutting board and knife – for chopping onion, garlic, sun-dried tomatoes, and any herbs or extras you want to add.
- Measuring spoons – for precise seasoning and spices to balance flavors.
- Toaster or toaster oven – if you want to toast the bread while you cook the scramble.
Flavor Variations & Add-Ins
- For a Mediterranean twist, try adding olives and chopped fresh oregano or basil.
- Love some heat? Add a splash of hot sauce or diced jalapeños for extra spice.
- Swap feta for crumbled goat cheese or vegan cheese for different tangy flavors.
- Include cooked mushrooms or bell peppers for extra veggies and flavor diversity.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
- 14 oz (400g) firm tofu, drained and crumbled
- 2 cups fresh spinach, roughly chopped
- 1/4 cup sun-dried tomatoes, chopped (or roasted cherry tomatoes)
- 1/3 cup crumbled feta cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp turmeric powder (for color)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp red chili flakes (optional, for mild heat)
- 2 slices whole grain bread, toasted
How Much Time Will You Need?
This breakfast scramble takes about 15 minutes to prepare and cook. It’s a quick and easy meal that you can whip up any morning!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Spinach:
Stir in the chopped spinach and cook until it wilts, which takes about 2 minutes.
3. Add and Season the Tofu:
Lower the heat to medium-low and add the crumbled tofu to the pan. Sprinkle turmeric powder, salt, black pepper, and red chili flakes (if using) over the tofu. Stir everything gently but well so the tofu takes on a lovely yellow color, just like scrambled eggs.
4. Finish Cooking and Add Tomatoes and Feta:
Cooking the tofu and spinach mixture for about 5 to 7 minutes, stirring frequently, until heated through and slightly browned. Then fold in the chopped sun-dried tomatoes and half of the crumbled feta cheese. Cook for another 1-2 minutes.
5. Serve and Garnish:
Remove from heat and serve the scramble over toasted whole grain bread slices. Top with the remaining feta and extra sun-dried tomatoes if you like. Add a sprinkle of red chili flakes or fresh herbs for a little extra flavor if desired.
Can I Use Frozen Tofu for This Scramble?
Yes! Frozen tofu works great because it changes the texture to be a bit more spongy and absorbent. Just thaw it completely in the fridge or under cold running water before crumbling and cooking.
Can I Make This Scramble Ahead of Time?
You can prepare the scramble in advance and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep it moist.
What Can I Substitute for Feta Cheese?
If you want a dairy-free option, try a tangy vegan cheese or sprinkle nutritional yeast for a cheesy flavor. You can also omit it and add extra seasoning like lemon zest for brightness.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat or microwave in short bursts to avoid drying out the tofu.