This Tofu and Spinach Breakfast Scramble with Feta is a fresh twist on a classic morning dish. It’s packed with crumbled tofu that’s perfectly seasoned, vibrant spinach for a little green boost, and salty, tangy feta cheese that brings everything together beautifully. It’s a light but filling way to start the day with a pop of flavor and plenty of protein.
I love making this scramble because it comes together quickly and feels so satisfying without being heavy. The tofu soaks up all the spices and the feta adds a lovely creaminess that makes each bite feel special. Plus, spinach sneaks in some vitamins and a nice color burst, which I always appreciate on a busy morning.
My favorite way to enjoy this scramble is with a slice of toasted whole grain bread or wrapped up in a warm tortilla. It’s great for breakfast or even a light lunch, and I often pack leftovers for a nourishing midday bite. It’s one of those easy recipes that I always go back to when I want something tasty and wholesome in a snap.
Key Ingredients & Substitutions
Firm Tofu: This is the star of the dish, giving a great texture similar to scrambled eggs. Pressing tofu well removes excess water for a better scramble. If you can’t find firm tofu, extra-firm works fine too.
Spinach: Fresh spinach adds color and nutrients. Baby spinach is gentle in flavor, but you can swap with kale or Swiss chard for a heartier green.
Feta Cheese: The salty, tangy feta brings creaminess and flavor contrast. For a dairy-free option, try vegan feta or crumble nutritional yeast for a cheesy touch.
Turmeric Powder: It gives the scramble a lovely yellow color and mild earthy taste. If you want, a pinch of smoked paprika adds a nice depth instead.
How Do You Get Tofu to Scramble Like Eggs?
Getting tofu to have that scramble texture is all about crumbling and cooking it right. Here’s a simple way:
- Use firm or extra-firm tofu and press it well to remove water.
- Crumble into small, bite-sized pieces—don’t mash it too much.
- Cook in a hot skillet with oil to lightly brown for texture and flavor.
- Add turmeric and spices early so tofu absorbs the color and taste.
- Gently stir but let tofu sit a bit to form little crispy edges without turning mushy.
This method gives tofu that soft yet slightly firm scramble feel that pairs perfectly with spinach and feta.
Equipment You’ll Need
- Non-stick skillet – I prefer this because it cooks the tofu evenly and makes cleanup easy.
- Spatula – helps you stir and turn the scramble gently without breaking it apart.
- Fork or hands – for crumbling the tofu into small pieces.
- Measuring spoons and cup – to measure spices and feta accurately.
- Toaster or oven broiler – optional, if you like your bread toasted or broiled for extra crunch.
Flavor Variations & Add-Ins
- Swap feta for vegan cheese or add a dollop of dairy-free yogurt for creaminess.
- Mix in chopped bell peppers, onions, or cherry tomatoes for extra veggies and flavor.
- Use smoked paprika or cumin instead of turmeric for a different spice profile.
- Add cooked mushrooms or avocado slices on top for added texture and richness.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400g) firm tofu, drained and pressed
- 2 cups fresh spinach leaves
- 1/4 cup feta cheese, crumbled
- 1 slice whole grain or sourdough bread, toasted
Seasonings and Extras:
- 1 tbsp olive oil
- 1/4 tsp turmeric powder (for color)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili flakes (optional, to taste)
- Salt and pepper, to taste
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and cook, making it a quick, nutritious breakfast option. Pressing the tofu ahead of time helps speed up prep.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove excess water if you haven’t already. Then crumble it into bite-sized pieces using your hands or a fork. This will give your scramble the perfect texture.
2. Cook the Tofu and Seasonings:
Heat the olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, then sprinkle turmeric, garlic powder, onion powder, salt, and pepper over it. Stir well to evenly coat the tofu with the spices. Cook for about 4-5 minutes, stirring occasionally, until the tofu is warmed through and has a bright yellow color.
3. Add the Spinach:
Add the fresh spinach leaves to the skillet. Cook them with the tofu for about 2 minutes, stirring until the spinach wilts and mixes evenly with the tofu scramble.
4. Finish with Feta and Nutritional Yeast:
Stir in the crumbled feta cheese and nutritional yeast (if using). Mix gently to combine everything and warm through for another 1-2 minutes. Taste and adjust seasoning with extra salt, pepper, or chili flakes if you like some heat.
5. Serve:
Plate your tofu and spinach scramble over the toasted bread slice. Enjoy this warm, protein-packed breakfast or light meal that’s tasty and nourishing.
Can I Use Frozen Tofu for This Scramble?
Yes, you can! Just make sure to fully thaw the tofu first by leaving it in the fridge overnight or using the defrost setting on your microwave. Press out any excess water before crumbling to keep the scramble from becoming watery.
Is This Recipe Vegan-Friendly?
To make it vegan, simply substitute the feta cheese with a vegan feta alternative or omit it altogether. Nutritional yeast helps add a cheesy flavor if you leave the feta out.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving to keep the tofu texture soft and fresh.
Can I Add Other Vegetables to the Scramble?
Absolutely! Bell peppers, mushrooms, cherry tomatoes, or onions all work wonderfully. Just sauté them in the pan before adding the tofu for the best flavor and texture.