Scrambled Tofu

This tofu scramble with spinach makes a great simple week dinner and an easy egg substitute for vegetarians and vegans.

This recipe is also a healthier version of an asian egg fried rice. You can add whatever else you want: peas, corn, chives, etc.

Basics: Tofu, spinach, onion, garlic, ginger, curry powder, turmeric and lemon (sorry, I forgot the onion, turmeric and soy sauce on the photo. Ups!).


Total time: 30 m

Author: Honest Onion
Recipe type: Lunch & Dinner
Serves: 2


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, sliced
  • 1 pack tofu, pressed and crumbled
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 bunch fresh spinach
  • 3 tbsp soy sauce
  • 1/2 lemon, juice
  • Salt and pepper
  • Brown or basmati rice



  1. Start by cooking the rice.
  2. In the meantime, press the tofu with a couple of kitchen towels to drain the excess water.
  3. Crumble the tofu, season with the lemon juice, salt, pepper, turmeric and curry powder.
  4. Sauté the garlic, onion and ginger in olive oil in a large skillet or a wok. Allow to cook for 3 to 5 minutes, or until the onion starts to get soft.
  5. Add the crumbled tofu and give it a quick stir. Let it cook for 5 minutes until the tofu is crispy.
  6. Add the spinach, season with salt and pepper and let it cook until wilted.
  7. Add the rice and the soy sauce, stirring all together.
  8. Add the chopped basil leaves, give it a stir and serve!


The tofu scrumble mixture on toast can also make an amazing brunch.




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