This Tofu and Spinach Breakfast Scramble with Feta is a wonderful way to start your day with something fresh, light, and full of flavor. Soft, crumbly tofu replaces eggs in this dish, giving you a nice protein-packed base that soaks up the gentle flavors of sautéed spinach and the salty tang of crumbled feta cheese. The textures come together perfectly, making each bite wholesome and satisfying.
I love making this scramble when I want a breakfast that feels cozy but not too heavy. The combination of tofu and feta gives it just the right amount of creaminess and bite, while the spinach adds a lovely green freshness. Sometimes, I add a pinch of smoked paprika or a squeeze of lemon juice to brighten everything up—it really lifts the whole dish. Plus, it cooks up quickly, which is a win on busy mornings.
My favorite way to serve this scramble is with a side of toasted wholegrain bread, so I can scoop up every last bit. It’s simple, nourishing, and makes for a comforting breakfast that keeps me going for hours. Whether you’re already a tofu fan or just curious to try something new, this scramble is a great way to start your day off right.
Key Ingredients & Substitutions
Firm tofu: This is the star that replaces eggs in part of the scramble, bringing protein and a nice texture. If you want a softer bite, try silken tofu, but handle it gently to keep it from breaking apart too much.
Spinach: Fresh spinach adds a lovely green flavor and wilted texture. Baby spinach works great too. If you don’t have spinach, kale or Swiss chard can be good substitutes but cook them a bit longer to soften.
Feta cheese: Feta gives a salty, tangy punch that lifts the dish. For dairy-free options, try a plant-based feta or sprinkle in some nutritional yeast for a cheesy flavor instead.
Green onion and red pepper flakes: These add fresh and subtle spicy notes. You can swap green onion with chives or mild onion, and red pepper flakes can be omitted or replaced with a pinch of smoked paprika for a smoky touch.
How Can I Cook Tofu and Eggs Together Without Making Them Rubbery?
Cooking tofu and eggs can be tricky as both can turn rubbery if overcooked. Here are my tips for a tender scramble:
- Start by sautéeing the tofu gently to get some color and texture without drying it out.
- Wilt the spinach quickly in the same pan to keep it tender and bright.
- Whisk your eggs lightly, then pour over the tofu and spinach when the heat is medium-low. This slower cooking avoids tough eggs.
- Stir gently and often, removing from heat just before fully set, as eggs continue cooking in the pan.
- Add feta cheese at the end so it melts nicely without cooking too much.
Keeping an eye on the heat and timing really makes a difference. This way, you get a creamy, soft scramble with tofu that still feels hearty and fresh.
Equipment You’ll Need
- Nonstick skillet – I recommend it because it cooks the scramble evenly and makes cleanup easier.
- Spatula – helps gently stir the tofu, eggs, and spinach without breaking everything apart.
- Mixing bowl – for whisking the eggs smoothly before pouring into the skillet.
- Measuring spoons – to get just the right amount of red pepper flakes and olive oil.
- Toasting rack or plate – for the bread, so it stays crispy and warm until serving.
Flavor Variations & Add-Ins
- Switch feta for goat cheese or shredded mozzarella for different cheesy flavors.
- Add chopped bell peppers or mushrooms for more veggies and texture.
- Sprinkle nutritional yeast instead of cheese for a vegan, cheesy flavor.
- Use herbs like dill, basil, or parsley to freshen up the scramble with bright, herbal notes.
Tofu And Spinach Breakfast Scramble with Feta
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1/2 cup firm tofu, pressed and cut into small cubes
- 4 large eggs
- 2 cups fresh spinach leaves
- 1/4 cup crumbled feta cheese
- 1 green onion, sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 slice of whole grain bread, toasted
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook, making it a quick and nutritious breakfast option ideal for busy mornings.
Step-by-Step Instructions:
1. Cooking the Tofu:
Heat the olive oil in a nonstick skillet over medium heat. Add the cubed tofu and sauté for 3 to 4 minutes, stirring occasionally, until the edges turn lightly golden.
2. Adding Spinach:
Next, add the fresh spinach leaves to the skillet. Cook for about 1 to 2 minutes until the spinach wilts and reduces in size.
3. Preparing and Adding the Eggs:
While the tofu and spinach cook, crack the eggs into a bowl. Season with salt and pepper, then whisk lightly. Pour the eggs over the tofu and spinach mixture. Stir gently to scramble the eggs, cooking for about 3 to 4 minutes until they are firm but still moist.
4. Finishing Touches and Serving:
Sprinkle the crumbled feta cheese over the scramble, allowing it to melt slightly. Add the sliced green onions and red pepper flakes if using, then give everything a gentle mix. Serve the scramble hot on the toasted whole grain bread and enjoy right away.
Can I Use Frozen Tofu for This Scramble?
Yes, you can! Just make sure to thaw it completely and press out any excess water before cooking. Frozen tofu has a firmer texture that works well in scrambles.
Is There a Vegan Alternative for the Eggs and Feta?
Absolutely! Replace eggs with scrambled firm tofu or a chickpea flour batter. For feta, try a plant-based cheese or sprinkle nutritional yeast for a cheesy flavor.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or microwave, stirring occasionally to warm evenly.
Can I Add Other Vegetables to This Scramble?
Definitely! Diced bell peppers, mushrooms, or cherry tomatoes all make delicious additions. Just sauté your veggies first before adding the tofu and eggs for best results.
