Tomato & Spinach Tofu Scramble

This tomato & spinach tofu scramble has been one of my absolute favorites since the first time I tasted it. One of my friends from a while ago is the one who created this amazing recipe. She was cooking breakfast for her kids one morning when I stopped over. She gave me some to take home so me & my son could eat it. He wouldn’t have anything to do with it, being the picky eater he is, but I IMMEDIATELY fell in love with it and asked her for the recipe. I’ve made it several times in the last few years, and it never lasts long!

What’s Inside?

• Extra Firm Tofu– Extra firm is the best tofu to get, but since this is a scramble, any of the others will do too.
• Tomatoes– I use halved cherry tomatoes, but as long as they’re diced, any tomato will do.
• Spinach
• Chicago Steak Seasoning– Ok, this may seem random, trust me, this is the secret ingredient… 😉
• Avocado Oil

How to Make Tomato & Spinach Tofu Scramble:

• Drain the 2 blocks of tofu, no need to press since it’s a scramble.
• Using either your hands or a fork, break tofu down
• Cut the cherry tomatoes in half.
• Heat a large skillet on medium high.
• Place oil in skillet.
• Place cherry tomatoes in skillet, let cook until soft, about 3-4 minutes.
• Once tomatoes are cooked, put the tofu in the same skillet with them and cook for roughly 10 minutes.
• If the tofu is dry and is sticking to the bottom, add up to 1/2 cup of water.
• After the tofu is cooked, add in the seasoning.
• Add in the handful of spinach and cook until wilted, about 1-2 minutes.

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Tomato & Spinach Tofu Scramble

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An easy and quick to make tofu scramble

• Author: Tara Dawn
• Prep Time: 2 minutes
• Cook Time: 12-13 minutes
• Total Time: 14-15 minutes
• Yield: 4–6 servings 1x
• Category: breakfast
• Method: saute
• Cuisine: american

Ingredients

Units USM Scale 1x2x3x

• 2 blocks of Extra Firm Tofu
• 2 cups of Cherry Tomatoes, halved
• 1 handful of Spinach
• Chicago Steak Seasoning, to taste
• Avocado Oil

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Instructions

1. Drain the tofu, no need to press since it will be scrambled.
2. Either using your hands or a fork, break down tofu.
3. Cut the cherry tomatoes in half.
4. Using the avocado oil, grease a large skillet over medium high heat.
5. Place halved cherry tomatoes in skillet, cook until soft, about 3-5 minutes.
6. In the same skillet, put tofu in and cook about 10 minutes. If too dry and tofu is sticking, use up to 1/2 cup of water as needed.
7. After tofu has finished cooking, add in the Chicago steak seasoning. Add in to taste. I use 2-3 tbsp.
8. Add in 1 handful of spinach and cook until wilted, about 1-2 minutes.
9. Enjoy!! 

Notes

When it comes to the seasoning, I don’t measure, I go by taste. This is just a rough estimate of how much I use. Start with a little, taste it before it’s done, and add in more if needed.

Keywords: tofu, scramble, breakfast