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Tofu Scramble


Recipe Notes

  • More spice?  Try cumin or chili powder.  Add other veggies.


14 ounces extra firm tofu
1 cup onion, chopped
1 cup bell pepper, chopped (any color)
1 teaspoon oil
10 ounces frozen chopped spinach, thawed/drained
1 teaspoon garlic powder or 4 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
1 ounce (1/4 cup) cheddar cheese


  1. Drain and press tofu to remove extra liquid.  Crumble; set aside.
  2. In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, 5-7 minutes.
  3. Add spinach, garlic, salt and pepper.  Stir to combine.
  4. Add tofu; cook and stir until heated through.  Sprinkle cheese over the top.  Serve hot.
  5. Refrigerate leftovers within 2 hours.


  • More spice?  Try cumin or chili powder.  Add other veggies.
Photo of Tofu Scramble
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 5 Cups
Nutrition Facts: View Label


I made the Tofu Scramble for dinner this evening...and we enjoyed it a lot! The prep was quick and easy. I had about 1 cup chopped cabbage so added that to the vegetables called for. I did add cumin and oregano. We used the scramble as a burrito filling with cooked and seasoned pinto beans. The leftovers should make a tasty breakfast!