Tofu Scramble with Spinach, Tomatoes, and Turmeric Recipe

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  • 1 block (14 oz) firm tofu, drained and crumbled
  • 2 cups fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Optional: Nutritional yeast for a cheesy flavor
  • Fresh parsley or chives, chopped, for garnish


  1. Prepare the Tofu:
    • Drain the tofu and use a fork or your hands to crumble it into small, bite-sized pieces.
  2. Prepare the Vegetables:
    • Chop the spinach, halve the cherry tomatoes, finely chop the onion, and mince the garlic.
  3. Sauté the Vegetables:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the chopped onion and cook until softened about 3-4 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
    • Add the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
  4. Cook the Tofu:
    • Add the crumbled tofu to the skillet and stir to combine with the vegetables.
    • Sprinkle the turmeric, cumin, and paprika over the tofu mixture.
    • Stir well to evenly coat the tofu with the spices.
    • Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
  5. Add the Spinach:
    • Stir in the chopped spinach and cook for 2-3 minutes, or until the spinach is wilted and well incorporated into the scramble.
  6. Season and Serve:
    • Season with salt and pepper to taste.
    • If desired, sprinkle with nutritional yeast for a cheesy flavor.
    • Garnish with fresh parsley or chives.
  7. Serve Immediately:
    • Serve the tofu scramble warm, with toast, avocado, or your favorite breakfast sides.

Image for illustration purposes only. Source: Pexels