This Tofu and Spinach Breakfast Scramble with Feta is a fresh and tasty way to start your day. The soft tofu takes the place of eggs and gets all warm and fluffy while mixing with bright, leafy spinach and salty bits of feta cheese. It’s colorful, light, and packed with flavor, making breakfast feel special but still quick.
I love how easy this scramble is to throw together on busy mornings. Sometimes I add a pinch of smoked paprika or a little garlic to give it an extra kick. Cooking the spinach just until it wilts keeps it vibrant and adds a nice fresh contrast to the creamy tofu and crumbly feta. It’s one of those simple dishes that feels homemade and comforting every single time.
My favorite way to enjoy this is served with a slice of crunchy whole grain toast and a side of fresh fruit. It’s filling without being heavy and keeps me energized through the morning. If you haven’t tried tofu in your breakfast scramble before, I think you’ll be pleasantly surprised by how satisfying and delicious it is!
Key Ingredients & Substitutions
Firm Tofu: This is the star of the scramble, providing a soft, egg-like texture. You can swap it for silken tofu if you like it creamier or use chickpea flour scramble for a soy-free option.
Spinach: Fresh spinach adds a nice green bite and melts down quickly. If you don’t have spinach, kale or Swiss chard are great substitutes but may need a bit longer to cook.
Feta Cheese: Feta gives a salty, tangy flavor that pairs beautifully with tofu. For a dairy-free version, try crumbled vegan feta or nutritional yeast for some cheesiness.
Turmeric: This adds a lovely golden color and subtle earthiness, making the tofu look more like scrambled eggs. Fresh turmeric is an option but use less as it’s strong.
How Do You Make Tofu Look and Feel Like Scrambled Eggs?
The trick is in crumbling and cooking the tofu just right:
- Use firm tofu and crumble it with your hands or a fork into bite-size pieces.
- Cook it on medium heat with turmeric and seasoning. The turmeric gives that yellow hue and mild flavor.
- Stir gently and don’t overcrowd the pan to let moisture cook off and tofu firm up slightly.
- Add spinach near the end so it wilts but stays bright and fresh.
Finishing with feta adds creaminess and saltiness, balancing the mild tofu. Serve on warm toast to complete a cozy breakfast.
Equipment You’ll Need
- Non-stick skillet – I like it because it cooks the tofu evenly without sticking.
- Spatula – helps you gently stir the tofu and spinach and keeps everything from sticking to the pan.
- Measuring spoons and cups – keep your ingredients balanced and easy to add.
- Toaster – to make your toast crispy and ready for the scramble.
Flavor Variations & Add-Ins
- Swap feta for vegan cheese or nutritional yeast for a dairy-free version with lots of flavor.
- Add sautéed mushrooms or bell peppers for extra texture and taste.
- Spice things up with a pinch of cumin or paprika for a smoky note.
- Mix in some chopped herbs like parsley or chives for freshness and color.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
Main Ingredients:
- 200g firm tofu, drained and crumbled
- 2 cups fresh spinach leaves
- 1/4 cup feta cheese, crumbled
Flavor and Seasonings:
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder (for color and flavor)
- 1/4 teaspoon garlic powder (optional)
- Salt and pepper, to taste
- Red chili flakes, for garnish (optional)
To Serve:
- 2 slices whole grain or rye bread, toasted
Time Needed
This breakfast scramble takes about 10 minutes in total — 5 minutes for preparation and 5 minutes for cooking. It’s a quick and nutritious way to start your day without any hassle.
Step-by-Step Instructions:
1. Cook the Tofu:
Heat the olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, then stir in turmeric powder, garlic powder (if using), salt, and pepper. Cook the tofu, stirring occasionally, for about 5 minutes until it firms up slightly and becomes warm.
2. Add Spinach:
Once the tofu is heated through, add the fresh spinach leaves to the pan. Cook for another 1-2 minutes until the spinach is just wilted, keeping its bright green color.
3. Mix in Feta & Serve:
Remove the pan from heat and gently fold in half of the crumbled feta cheese. Toast the bread slices and place them on serving plates. Spoon the tofu and spinach scramble evenly on top. Sprinkle the remaining feta and optionally a pinch of red chili flakes over the top for an added kick. Serve immediately and enjoy!
Can I Use Frozen Tofu for This Scramble?
Yes, you can! Just make sure to thaw the tofu completely and press out any excess water before crumbling it. This helps avoid watery scramble and improves texture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the scramble in advance and store it in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
What Can I Substitute for Feta Cheese?
If you prefer a dairy-free option, try using vegan feta or sprinkle nutritional yeast for a cheesy flavor. You can also omit it for a lighter scramble.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, or use a microwave until warmed through.