Spinach or Arugula Scrambled Tofu 

Spinach or Arugula Scrambled Tofu 

Here’s a colorful, tasty spinach or arugula scrambled tofu that’s festive enough for a company brunch, but simple enough to make for any weekend or weeknight meal.

Ingredients

  • ounce tub firm or extra-firm tofu
    14
  • olive oil
    1 tbsp
  • red bell peppers

    cut into strips

    1 medium
  • salt-free seasoning blend
    1 tsp
  • good-quality curry powder
    1 tsp
  • scallions

    sliced

    2
  • firm

    ripe tomatoes, diced

    1 medium
  • baby spinach or arugula leaves

    or half of each

    2 oz
  • salt and freshly ground pepper to taste
  • dried hot red pepper flakes to taste

    optional

Directions

  1. 1

    Cut the block of tofu into 6 equal slabs. Blot well between layers of clean tea-towel or paper towels. Cut the slabs into 1/2-inch dice, or you can mash the tofu if you prefer.

  2. 2

    Heat the oil in a wide skillet. Add the tofu and bell pepper and sauté over medium heat, stirring frequently, until the tofu is touched with golden spots on most sides and the bell pepper has softened.

  3. 3

    Sprinkle in the seasoning blend and curry powder and stir until the tofu is more or less evenly coated with the spices.

  4. 4

    Stir in the scallions and tomatoes and cook for 2 to 3 minutes, or until softened.

  5. 5

    Add the spinach or arugula, cover, and cook until wilted. Stir the spinach into the tofu mixture. Remove from the heat, season with salt and pepper, and serve from the skillet.

Spinach or Arugula Scrambled Tofu 

Spinach or Arugula Scrambled Tofu 

25 min184 cal

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About this Recipe

Craving a vibrant, satisfying plant-based meal that's ready in a flash? This Spinach or Arugula Scrambled Tofu recipe delivers a burst of flavor and color, perfect for any time of day, from a festive brunch to a simple weeknight dinner.

This dish stands out by combining firm tofu with a thoughtful blend of fresh vegetables like crisp red bell peppers, bright scallions, and juicy diced tomatoes. Everything is brought together by the earthy warmth of good-quality curry powder, creating a substantial and flavorful scramble that feels both nourishing and indulgent.

Prepare for a truly delightful scramble that’s anything but bland. You'll find a medley of textures: the soft yet firm tofu, crisp-tender bell peppers, and vibrant, wilted spinach or peppery arugula. Each bite offers a harmonious balance of savory, slightly sweet, and aromatic notes, with the option for a gentle kick from dried hot red pepper flakes. This simple preparation yields a satisfying meal, packed with plant-based goodness, coming in at just 184 calories per serving.

Feel free to personalize this versatile scramble. While red bell pepper adds a lovely sweetness and color, any bell pepper would work. You can easily adjust the amount of curry powder to suit your taste, making it milder or more pronounced. If you prefer a sharper flavor, lean into the arugula; for a milder green, stick with baby spinach, or use a mix of both.

This colorful scramble is fantastic for a celebratory company brunch, a quick weekend breakfast, or a light yet filling weeknight dinner. Serve it alongside whole-grain toast or a side of fresh fruit for a complete and wholesome meal.

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