This Tofu and Spinach Breakfast Scramble with Feta is a fresh and tasty way to start your day. The soft, crumbly tofu cooks up just like scrambled eggs, while the bright green spinach adds a lovely pop of color and a mild earthiness. The feta cheese brings a salty, tangy twist that takes this breakfast to the next level.
I love how easy this scramble is to throw together, especially when you want something quick but still satisfying. I usually season it with a bit of garlic and pepper, and sometimes I add a sprinkle of chili flakes for a little kick. It’s a great way to wake up in the morning without feeling too heavy.
My favorite way to eat this scramble is with a slice of crunchy toasted bread or wrapped in a warm tortilla for a breakfast burrito. It’s filling but light, and the mix of textures—creamy feta, tender tofu, and fresh spinach—always puts a smile on my face. Plus, it feels good knowing I’m starting the day with something healthy and delicious.
Key Ingredients & Substitutions
Firm Tofu: This is the star ingredient, giving the scramble a soft but hearty texture. If you don’t have firm tofu, extra-firm works well too. Just press out extra moisture so it crisps up better.
Fresh Spinach: It adds a lovely green color and mild flavor. Baby spinach is perfect here. You can swap in kale or Swiss chard for a stronger taste and chewier texture.
Feta Cheese: This adds saltiness and creaminess that brighten the dish. If you want a dairy-free option, try crumbled tofu or a vegan feta alternative.
Turmeric: It’s not only for color but also gives a subtle earthy note. You can skip it, but your scramble won’t look as yellow and “egg-like.”
Sun-Dried Tomatoes: These offer a sweet and tangy punch. If you don’t have these, fresh cherry tomatoes or roasted red peppers can work well.
How Do You Get the Perfect Tofu Scramble Texture?
The texture matters so the tofu feels like scrambled eggs and not mushy. Here’s how I do it:
- First, press the tofu: Wrap it in a clean towel and put a weight on top for 15-20 minutes to squeeze out water.
- When crumbling, aim for small, uneven pieces, like scrambled eggs.
- Cook on medium heat and don’t stir nonstop — give the tofu a chance to brown slightly, which adds flavor and a nice texture.
- Add spinach near the end so it wilts but stays tender, not slimy.
These tips help keep the scramble light and flavorful without turning soggy or dry. A little patience on the heat makes all the difference!
Equipment You’ll Need
- Non-stick skillet – I recommend this because it cooks the tofu evenly and makes cleanup easy.
- Spatula – Great for gently stirring and folding the ingredients so everything stays tender.
- Knife and cutting board – For chopping sun-dried tomatoes and mincing garlic, making prep smoother.
- Measuring spoons and cups – To keep ingredients accurate and consistent in flavor.
Flavor Variations & Add-Ins
- Try adding sautéed mushrooms for an earthy flavor and meaty texture.
- Swirl in a splash of hot sauce or sprinkle chili flakes for some heat.
- Use goat cheese or ricotta instead of feta for a different creamy tang.
- Mix in chopped bell peppers or onions for extra sweetness and crunch.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
- 14 oz (400g) firm tofu, drained and crumbled
- 2 cups fresh spinach leaves
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1/2 tsp turmeric powder (for color)
- 1/2 tsp garlic powder or 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: pinch of red chili flakes for a little heat
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and around 10 minutes to cook, so you can have a wholesome breakfast ready in about 15 minutes total. It’s quick and simple for busy mornings!
Step-by-Step Instructions:
1. Heat the Pan and Sauté Garlic
Warm the olive oil in a non-stick skillet over medium heat. If using fresh garlic, add it now and sauté for about 30 seconds until fragrant. This brings out a lovely aroma that’s perfect for starting your scramble.
2. Cook the Tofu
Add the crumbled tofu to the pan. Sprinkle the turmeric, garlic powder (if you didn’t use fresh garlic), salt, and pepper over it. Stir everything together so the tofu is evenly coated. Let it cook for about 5 minutes, occasionally stirring. The turmeric gives a nice yellow color, making it look like scrambled eggs.
3. Add Spinach and Sun-Dried Tomatoes
Toss in the fresh spinach and chopped sun-dried tomatoes. Stir and cook for 2–3 minutes until the spinach wilts and softens, blending the flavors nicely.
4. Finish with Feta and Serve
Remove the pan from heat. Gently fold in the crumbled feta cheese to keep its creamy texture. Taste and add more salt or pepper if you like. Serve your scramble hot with toast, or wrap it in a tortilla for a tasty breakfast burrito.
Can I Use Frozen Tofu for This Scramble?
Yes, frozen tofu works great and creates a firmer texture! Just thaw it completely in the fridge or under cold running water. Press out any extra water before crumbling and cooking.
How Can I Make This Recipe Vegan?
Simply replace the feta cheese with a vegan feta alternative or omit it entirely. You can also add extra sun-dried tomatoes or some nutritional yeast for a cheesy flavor boost.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally so it heats evenly without drying out.
Can I Add Other Vegetables to This Scramble?
Absolutely! Diced bell peppers, mushrooms, or onions are delicious additions. Just sauté them before adding the tofu for best results.