This low-calorie breakfast scramble is high in fiber and protein. The lemon jus adds a little brightness. Serve with whole-wheat toast to round out the meal.

Directions for: Vegan Tofu and Spinach Scramble


  • 1 14-oz package firm tofu, drained and cut into 1/2″ cubes
  • ½ tsp ground turmeric
  • Kosher salt and freshly ground black pepper
  • ⅛ tsp ground cayenne pepper, optional
  • 2 Tbsp extra-virgin olive oil
  • 3 scallions, thinly sliced, green and white parts separated
  • 1 parts separated, white
  • 5 oz fresh spinach, chopped (about 5 packed cups)
  • 1 – 2 tsp fresh lemon juice
  • 1 cup grape tomatoes, halved
  • ½ cup fresh basil, roughly chopped


1. Combine the tofu, turmeric, 1/2 teaspoon black pepper, 1/4 teaspoon salt and cayenne if using in a medium bowl. Toss well to combine and set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.

3. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.


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