One Pot Tofu Scramble with Spinach and Tomatoes
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Cuisine: Vegan
Serves: 1
  • ½ pack tofu, drained and pressed (I recommend the Tofuture tofu press)
  • dairy-free spread
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder/salt
  • ½ tsp turmeric
  • ¼ tsp black salt (kala namak)
  • 1 tsp nutritional yeast
  • ground black pepper
  • 2 or 3 large fistfuls of spinach
  • 2 cherry tomatoes, halved
  • 1 slice bread
  1. Crumble/break up with your fingers or mash with a fork the tofu into a bowl. The texture is up to you - you might want big bits in it, or you might want small bits or a bit of both (I have a bit of both).
  2. Add the garlic powder, onion powder, turmeric, black salt, nutritional yeast and ground black pepper to the tofu and mix well.
  3. Heat a knob of dairy-free spread and the olive oil in a large frying pan.
  4. Add the tofu and stir, cooking for about five minutes.
  5. Meanwhile, place the cherry tomato halves flat side down on the pan to cook, turning over after a minute or so.
  6. Near the end of the tofu and tomatoes frying, add the spinach and cook until wilted.
  7. Serve on a slice of toast.
Recipe by Planet Veggie at