This Tofu and Spinach Breakfast Scramble with Feta is a bright and tasty way to start your day. It’s packed with soft, crumbly tofu that soaks up flavors beautifully, fresh spinach that adds a pop of green and a bit of crunch, and salty feta cheese that brings everything together with a creamy tang. It’s a breakfast that feels both light and satisfying, perfect if you’re looking for something a little different from the usual eggs or toast.
I love making this scramble when I want a quick and healthy meal that still feels special. The tofu cooks up fast and pairs with the spinach in a way that feels fresh and lively on the plate. Adding the feta towards the end is my favorite part—it melts slightly and gives the scramble a nice little kick of flavor without overpowering it. It’s one of those meals I find myself craving on lazy weekend mornings or whenever I need a comforting boost.
My favorite way to serve this scramble is with some warm crusty bread or wrapped in a soft tortilla for a grab-and-go breakfast. Sometimes I add a touch of hot sauce or a sprinkle of fresh herbs on top to make it even more flavorful. It’s so easy to make but feels like you put in a lot of care, and it’s always a crowd-pleaser whether I’m cooking for myself or friends.
Key Ingredients & Substitutions
Firm tofu: This is the base for your scramble. I recommend pressing the tofu to remove extra water for better texture. If you can’t find firm tofu, extra-firm works too.
Spinach: Fresh spinach adds color and nutrients. Baby spinach is tender and perfect. You can substitute with kale or Swiss chard if you like a more robust green.
Feta cheese: Feta adds a tangy, salty touch. If you want a dairy-free option, try crumbled tofu mixed with a little lemon juice and salt. Goat cheese can also work for a creamier taste.
Turmeric: This gives the scramble its warm yellow color, similar to eggs. If you don’t have turmeric, smoked paprika adds a pleasant color and smoky flavor.
Black salt (kala namak): This is optional but adds an egg-like flavor thanks to its sulfur content. If you can’t find it, regular salt will do just fine.
How Can You Master the Perfect Tofu Scramble Texture?
Getting the tofu scramble just right means balancing softness with a little bite. Here’s what I do:
- Press the tofu: Wrap in a clean towel and place something heavy on top for 10-15 minutes to squeeze out moisture. This prevents sogginess.
- Crumble the tofu: Use your hands or a fork to break it into small, uneven chunks for a nice scramble look.
- Cook on medium heat: Don’t rush. Let the tofu cook gently while stirring so it browns slightly and absorbs spices.
- Add spinach last: Toss it in just long enough to wilt. Overcooked spinach turns mushy and loses color.
- Fold in feta off the heat: This keeps it creamy without melting too much.
Equipment You’ll Need
- Large non-stick skillet – I like this because it cooks the tofu evenly and makes cleanup easy.
- Spatula – a flexible spatula helps stir everything without breaking apart the tofu.
- Colander or paper towels – for pressing excess water out of the tofu, which improves texture.
- Measuring spoons and a knife – to prep your spices and cut the greens or cheese.
Flavor Variations & Add-Ins
- Replace feta with vegan cheese or shredded cheddar for different flavor profiles.
- Add diced tomatoes or roasted bell peppers to bring in sweetness and color.
- Stir in herbs like basil or dill for a fresh, herby twist.
- Sprinkle hot sauce or chili flakes on top for extra heat and flavor.
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 feta cheese, crumbled
- 1 tbsp olive oil
- 1/4 tsp turmeric powder (for color)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black salt (kala namak), optional for eggy flavor
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
- 1 slice crusty bread (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. It’s a quick and easy breakfast option that comes together fast, perfect for busy mornings or when you want something healthy with minimal fuss.
Step-by-Step Instructions:
1. Cook the Tofu
Heat the olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu and stir it gently to break up any bigger chunks.
2. Season the Tofu
Sprinkle turmeric, garlic powder, onion powder, black salt (if using), regular salt, and black pepper over the tofu. Stir well to mix and coat the tofu evenly. Cook for 3-4 minutes until the tofu starts to turn slightly golden and smells fragrant.
3. Add the Spinach
Throw in the fresh spinach leaves and stir everything together. Cook for another 2-3 minutes, just until the spinach wilts and blends nicely with the tofu mixture.
4. Finish with Feta
Remove the skillet from heat. Gently fold the crumbled feta cheese into the scramble so it warms up without melting completely.
5. Serve and Garnish
Transfer the scramble to a plate and sprinkle red pepper flakes on top if you like a little heat. Serve warm with a slice of crusty bread on the side for a complete breakfast.
Can I Use Frozen Tofu for This Scramble?
Yes! Frozen tofu works great because it has a firmer texture, which makes for a heartier scramble. Just thaw it completely in the fridge or under cold running water before crumbling and cooking.
How Do I Store Leftovers?
Store any leftover scramble in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to warm evenly.
Can I Skip the Feta Cheese?
Absolutely! If you want a dairy-free version, just leave out the feta or swap it for a vegan cheese alternative. The scramble still tastes delicious and full of flavor.
Can I Add Other Vegetables to This Scramble?
Yes, feel free to add diced tomatoes, bell peppers, or mushrooms for extra color and nutrition. Just sauté them with the tofu before adding the spinach for best results.
