This Tofu and Spinach Breakfast Scramble with Feta is a fresh and filling way to start your day. The tofu mimics the soft, crumbly texture of scrambled eggs while the spinach adds a bright, earthy flavor. Feta cheese brings a bit of tangy creaminess that really makes the dish come alive.
I love making this scramble on busy mornings because it’s quick, light, and full of protein to keep me going. The combination of tofu and feta is one of my favorites — it feels hearty without being heavy. Plus, the spinach sneaks in some green goodness that makes me feel like I’m doing something good for myself. Sometimes I like to add a sprinkle of chili flakes for a little kick!
My favorite way to enjoy this breakfast is with a slice of warm, toasted bread or wrapped inside a soft tortilla for a breakfast burrito. It’s perfect for a simple weekend brunch with friends or a peaceful solo breakfast. I’ve found that this scramble stays tasty even as leftovers, so it’s great for meal prep too.
Key Ingredients & Substitutions
Firm Tofu: This is the base of your scramble. It has the right texture to look and feel like scrambled eggs. If you can’t find firm tofu, extra-firm works well too. Just press out extra water to keep it from being soggy.
Spinach: Fresh spinach adds color and a mild, fresh flavor. You can swap for kale, chard, or even frozen spinach (just thaw and drain beforehand).
Feta Cheese: Feta gives a tangy, creamy bite that contrasts nicely with tofu. If you’re dairy-free, try a vegan feta or omit and add a little nutritional yeast for flavor.
Turmeric Powder: This little spice adds a sunny yellow color reminiscent of scrambled eggs and a mild, earthy taste. Don’t skip it—it makes a big difference in appearance.
Mushrooms: Optional, but they bring extra texture and umami. You can also try diced bell peppers or tomatoes for a fresh twist.
How Do You Get Tofu to Crumble Like Perfect Scrambled Eggs?
Getting tofu to resemble scrambled eggs in both texture and appearance is key. Here’s how I do it:
- Drain tofu well and press gently to remove extra water. Too much moisture makes it mushy.
- Use your hands or a fork to crumble tofu into bite-sized pieces, not too fine—aim for small chunks.
- Cook tofu over medium heat and stir occasionally so it browns lightly for better flavor.
- Sprinkle turmeric early while cooking. It colors tofu and adds a subtle earthy taste.
With these tips, your scramble looks and feels like a soft, fluffy breakfast favorite!
Equipment You’ll Need
- Non-stick skillet – I prefer it because it cooks the tofu evenly and makes cleaning up easier.
- Spatula or wooden spoon – perfect for stirring the tofu and vegetables without breaking them apart.
- Cutting board & knife – for chopping mushrooms, spinach, and any other add-ins.
- Measuring spoons & cups – to measure spices and feta accurately.
- Fork or hands – for crumbling the tofu into bite-sized pieces before cooking.
Flavor Variations & Add-Ins
- Swap feta for vegan cheese or nutritional yeast for a dairy-free version with a cheesy flavor.
- Add diced tomatoes or bell peppers for extra sweetness and crunch.
- Mix in cooked quinoa or black beans to boost protein and make it heartier.
- Sprinkle with fresh herbs like cilantro, parsley, or basil for a fresh, vibrant taste.
How to Make Tofu and Spinach Breakfast Scramble with Feta?
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 oz) firm tofu, drained and crumbled
- 2 cups fresh spinach leaves
- 3/4 cup feta cheese, crumbled
- 1/2 cup mushrooms, sliced (optional)
- 1 tablespoon olive oil or vegetable oil
Spices & Seasonings:
- 1/2 teaspoon turmeric powder (for color)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red chili flakes (optional)
To Serve:
- 2 slices whole wheat or sourdough bread, toasted
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick, perfect for a tasty and healthy breakfast that you can whip up even on busy mornings!
Step-by-Step Instructions:
1. Prepare the Tofu:
Drain excess water from the tofu. Using your hands or a fork, crumble it into small, bite-sized pieces that will resemble scrambled eggs.
2. Cook the Mushrooms:
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté them for about 3-4 minutes until they soften and get a nice, light brown color.
3. Cook the Tofu:
Add the crumbled tofu to the skillet with mushrooms. Stir occasionally and cook for about 5 minutes, allowing tofu to warm through and start to brown slightly.
4. Add Spices and Spinach:
Sprinkle turmeric, garlic powder, salt, and black pepper over the tofu mixture, stirring well so the tofu gets a beautiful yellow color and great taste. Add the fresh spinach leaves and cook just until wilted, about 1-2 minutes, folding gently into the tofu.
5. Add Feta and Finish:
Remove the pan from heat. Gently fold in crumbled feta cheese so it softens but keeps its shape in little chunks. If you like a little heat, sprinkle red chili flakes on top.
6. Serve:
Serve the scramble hot alongside toasted bread slices for a complete and satisfying breakfast.
Can I Use Frozen Tofu for This Recipe?
Yes, you can! Just make sure to thaw it completely and press out any excess water before crumbling. Frozen tofu has a firmer texture that works well in scrambles.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Substitute Feta Cheese If I’m Dairy-Free?
Absolutely! Use vegan feta cheese or sprinkle nutritional yeast for a cheesy flavor. You can also simply omit the feta and add extra seasoning to boost flavor.
How Do I Make This Scramble Spicier?
Add extra red chili flakes while cooking or serve with hot sauce on the side. You can also mix in diced jalapeños or a pinch of cayenne pepper for more heat.