Spinach Tomato Scramble

Spinach Tomato Scramble a

Make this hearty tofu scramble for breakfast or dinner. Either way it’s a crowd-pleaser!


  • 1 (1 pound) package firm tofu
  • 1/4 cup almond milk
  • 1/4 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1/2 cup frozen spinach, thawed
  • 1/2 cup chopped tomato
  • 1/2 cup shredded Daiya mozzarella
  1. Combine the tofu, milk, and turmeric in a bowl and mash with a fork until the mixture looks like scrambled eggs.
  2. Heat the olive oil in a large skillet over medium heat. Add the tofu mixture and cook for about 3 to 5 minutes, until the liquid has mostly evaporated.
  3. Stir in the spinach, tomatoes, and cheese, and cook a final few minutes until heated through.

Spinach Tomato Scramble b

For variation, you can use 1/2 cup mild salsa in place of the fresh tomatoes. You can also substitute collard greens or kale for the spinach.

Spinach Scramble alt

Note: because of the watery salsa, I omitted the almond milk in this second version, and I think the kids liked it better!


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