• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Tofu and Tempeh Recipes

    Spinach, Broccoli, and Tomato Scrambled Tofu

    Published: Jul 21, 2013 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Here's a colorful, veggie-filled tofu scramble that you can enjoy at any meal of the day. You can vary the veggies here according to mood and season. Replace spinach with arugula, kale or chard; substitute zucchini or cauliflower for the broccoli. Sliced mushrooms are always a good addition to scrambles, as well. Serve with fresh fruit and bread for a simple brunch or even an easy dinner. For a heartier meal, add a simple potato dish or baked sweet potato.

    Serves: 3 to 4

    • 14- to 16-ounce tub firm or extra-firm tofu
    • 2 teaspoons olive oil or vegan buttery spread
    • 1 broccoli crown, cut into small florets (about 1 ½ to 2 cups)
    • 1 to 2 teaspoons good-quality curry powder, to taste
    • Pinch of turmeric
    • 3 to 4 scallions, sliced
    • 2 medium firm, ripe tomatoes, diced
    • 2 to 3 tablespoons nutritional yeast, optional but highly recommended
    • Sriracha or other hot sauce to taste, optional (or see variation)
    • 3 to 4 ounces baby spinach (or see variation)
    • Minced fresh parsley and/or dill to taste
    • Salt and freshly ground pepper to taste

    Drain the tofu well and cut into 6 slabs crosswise. Blot gently between paper towels or clean tea towel.

    Heat the oil in a medium-large skillet. Add the broccoli and a small amount of water (just enough to keep the pan moist) and sauté over medium heat, stirring frequently, until bright green.

    Either cut the tofu into small dice, or crumble (with your hands, or a fork). Add to the skillet. Sprinkle in the  curry powder and turmeric and stir until well blended in with the tofu.

    Broccoli and spinach veggie scrambled tofu recipe

    Add the scallions and tomatoes; continue to cook over medium-high heat for 4 to 5 minutes, or until the tomatoes have softened and everything is well heated through. Str in the optional nutritional yeast, and if you’d like a spicier scramble, some red pepper flakes or sriracha sauce.

    Add the spinach, cover, and cook until wilted. Stir the spinach into the tofu mixture. Remove from the heat and stir in the parsley or dill. Season with salt and pepper, and serve from the skillet.

    Variations:
    To make this even heartier, add 1 to 2 vegan sausage links, preferably Tofurky or Field Roast. Cut in half lengthwise, then slice thinly. Add at the beginning, at the same time when adding the broccoli.

    Use a minced and seeded fresh hot chili pepper, such as jalapeño or serrano, in place of dried hot red pepper flakes or sriracha sauce for a spicy scramble.

    Use thinly sliced kale, green chard, or collard greens in place of spinach. Add to the skillet just as the broccoli starts to turn bright green.

    Nutrition Information:
    Per serving: 117.4 calories; 6.2g fat; 9.4g carbs; 4.2g fiber; 9.6g protein;  51.7mg sodium

    • Here are lots more easy tofu recipes.
    • Explore more of VegKitchen's brunch recipes and menus.

    More recipes you may enjoy

    • Guide to Tofu for Beginners
    • Vegan Spinach Artichoke Dip
    • Grilled Tofu Skewers
    • Vegan Crunchwrap Supreme

    Reader Interactions

    Comments

    1. Helen says

      June 09, 2013 at 11:25 am

      Add kala namuk for an "eggy" flavor

    2. Nava says

      June 09, 2013 at 11:26 am

      This is another name for "black salt." I keep meaning to get this. Thanks for the suggestion, Helen!

    3. Sara says

      June 25, 2013 at 7:52 pm

      FIRST time ever cooking with tofu and I'm In Love:-) Thank You for this awesome recipe!

    4. Nava says

      June 25, 2013 at 8:55 pm

      Really, first time? I'm so glad the first time was the charm!

    5. Cathy says

      March 23, 2014 at 1:07 pm

      even better, add some Vegg for an eggy flavor - and a sense of yolk 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Apple Honey
    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media