Indian Tofu Scramble with Spinach

Softly scrambled tofu, seasoned with warming Indian spices and tossed with spinach and scallions, makes a delightful vegan stand-in for scrambled eggs. Have it at breakfast, lunch or dinner.

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  • Total Time:
  • Servings: 4

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  • 1 pound firm silken tofu, drained and crumbled
  • 1 1/2 tablespoons vegetable oil
  • 1/2 head of cauliflower, cut into 1/2-inch florets (2 cups)
  • 1 garlic clove, minced
  • 1 tablespoon finely grated fresh ginger
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric (optional)
  • 3 cups baby spinach (3 ounces)
  • 2 scallions, thinly sliced
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Spread the tofu on paper towels to drain for 20 minutes.

  2. Meanwhile, in a large skillet, heat the oil until shimmering. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned, about 12 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the cumin, coriander and turmeric and cook until fragrant, about 30 seconds.

  3. Stir in the tofu and cook over moderately high heat until warm, about 2 minutes. Add the spinach and scallions and cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Season with salt and pepper. Spoon the scramble onto plates and serve.

Suggested Pairing

Zippy, minerally Muscadet.

Contributed By Published May 2010

499909 recipes/indian-tofu-scramble-with-spinach 2013-12-06T23:33:08+00:00 Melissa Rubel Jacobson fast-column|indian|4|fast|healthy|staff-favorite|vegetarian|breakfast may-2010,scrambled tofu,vegan eggs,tofu breakfast,vegan breakfast,Melissa Rubel Jacobson recipes,indian-tofu-scramble-with-spinach 499909

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