Tofu & Spinach Scramble
Prep time
Cook time
Total time
Add any vegetables you like to this scramble. I kept it simple because I was serving it with the poblano home fries and spicy bloody mary sauce.
Recipe type: main
Serves: 4
  • 1 14-ounce package of organic, non-GMO, extra firm tofu, drained and crumbled
  • 3 cups of fresh spinach
  • ¼ cup vegetable broth
  • ½ large onion, chopped
  • 1 red Fresno chili, chopped (or jalapeño)
  • 1 garlic clove, chopped
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon pepper (or more to taste)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • ¼ teaspoon curry powder
  1. In a large bowl crumble the tofu and add all the spices including nutritional yeast.
  2. In a large sauté pan, heat the vegetable broth. Add the onion and fresno chili and cook until soft. Add the garlic and cook one minute more. Add a little more vegetable broth if sticking.
  3. Add the tofu spice mixture and spinach. Cook for another 5 minutes or so. Taste for seasonings.
  4. Garnishes could include a squeeze of citrus, cilantro, salsa, avocado and tortillas.
Recipe by Ordinary Vegan at