This Tofu and Spinach Breakfast Scramble with Feta is a tasty and colorful way to start your day. The soft tofu gives a nice, creamy texture that’s similar to scrambled eggs, while the fresh spinach adds a bright, green pop of flavor. Crumbled feta cheese brings a little salty tang that ties everything together beautifully.
I love making this breakfast because it’s quick and easy but still feels special. I usually cook up a big pan and enjoy it with some crusty bread on the side. The tofu soaks up all the flavors well, and the feta adds just the right amount of richness without overpowering the dish.
It’s one of those meals that feels healthy but also comforting, perfect for a lazy weekend morning or a weekday that needs a little boost. Plus, it’s a great way to sneak in some greens early in the day! I hope you enjoy this simple yet satisfying scramble as much as I do.
Key Ingredients & Substitutions
Firm Tofu: This is the base of the scramble, giving the soft texture. If firm tofu isn’t available, extra-firm works well too. Avoid silken tofu because it’s too soft and watery for scrambling.
Spinach: Fresh spinach is best for a bright, fresh flavor, but baby spinach or even kale (chopped fine) can be great alternatives. Frozen spinach works if thawed and drained well.
Feta Cheese: Adds a salty, tangy note. If dairy-free or vegan, try a plant-based feta or crumble some firm tofu seasoned with a bit of lemon juice and salt for a similar taste.
Turmeric and Spices: Turmeric gives the scramble a lovely golden color and subtle earthiness. Smoked paprika is optional but adds a nice smoky depth. You can swap it with regular paprika if you prefer.
How Do You Get the Best Texture and Flavor in a Tofu Scramble?
Pressing tofu is key to avoid sogginess. Wrap tofu in a towel and place something heavy on top for 15 minutes to remove water. This helps it crisp up and soak in spices better.
- Cook onions first to soften and bring out sweetness.
- Add garlic briefly for aroma but avoid burning.
- Cook tofu with spices well so it absorbs flavor and lightly browns.
- Wilt the spinach last to keep its vibrant color and fresh taste.
- Add feta at the end so it softens without melting completely, adding creamy bites.
Serve immediately on toasted bread for a tasty contrast between soft scramble and crunchy toast.
Equipment You’ll Need
- Large non-stick skillet – I recommend this because it heats evenly and makes flipping the scramble easy without sticking.
- Wooden or silicone spatula – perfect for gently mixing and folding without damaging the tofu.
- Kitchen towel or paper towels – essential for pressing the tofu to remove excess moisture, helping it crisp up.
- Measuring spoons – to accurately measure spices like turmeric and paprika.
- Toaster or oven-safe bread slices – for toasting the bread that pairs with your scramble.
Flavor Variations & Add-Ins
- Swap feta for crumbled goat cheese or vegan cheese for different tangy flavors.
- Add sautéed mushrooms, bell peppers, or sun-dried tomatoes for extra veggies and flavor.
- Sprinkle fresh herbs like parsley, basil, or cilantro on top for a bright herbal boost.
- Use turmeric and cumin together for a warmer, spiced twist on the scramble.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
- 14 oz (400g) firm tofu, pressed and cubed
- 2 cups fresh spinach leaves, roughly chopped
- 1/4 cup crumbled feta cheese
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- Salt to taste
- Red pepper flakes (optional, for garnish)
- 2 slices whole grain bread, toasted (for serving)
How Much Time Will You Need?
This scramble takes about 20 minutes from start to finish, including pressing the tofu, prepping the veggies, and cooking the scramble. It’s quick, healthy, and ready before you know it!
Step-by-Step Instructions:
1. Press and Prepare Tofu:
Wrap your tofu block in a clean kitchen towel and place something heavy on top, like a pan or book, for about 15 minutes. This removes extra moisture and helps the tofu get a better texture. Once pressed, cut the tofu into small cubes or crumble it with your fingers.
2. Sauté Onion and Garlic:
Heat olive oil in a large non-stick skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 2-3 minutes. Then add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Cook Tofu with Spices:
Add the tofu to the skillet. Sprinkle the turmeric, black pepper, smoked paprika (if using), and salt over the tofu. Stir to coat all pieces with the spices. Cook for 5 minutes, stirring occasionally, until the tofu starts to brown slightly and absorbs all the flavors.
4. Add Spinach and Feta:
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Then gently fold in the crumbled feta cheese, warming it through for about a minute.
5. Serve and Garnish:
Taste and add more salt or pepper if needed. Serve the scramble hot over toasted whole grain bread slices. Sprinkle with red pepper flakes if you enjoy a little extra spice.
Enjoy your delicious, protein-packed, and vegetarian-friendly breakfast scramble!
Can I Use Frozen Tofu for This Scramble?
Yes, you can! Just make sure to fully thaw it first, then press out the excess water before cooking. Frozen tofu has a firmer texture that works well for scrambles.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through.
Can I Make This Recipe Vegan?
Absolutely! Simply substitute the feta cheese with a vegan feta or omit it altogether. You can also add nutritional yeast for a cheesy flavor boost.
What Other Vegetables Can I Add?
Feel free to mix in diced bell peppers, mushrooms, or cherry tomatoes for extra color and nutrition. Just sauté them along with the onion for best results.