Description
This Mediterranean Tofu Scramble is a vibrant, veggie-loaded alternative to scrambled eggs. Crumbled tofu is sautéed with baby spinach, briny olives, and sun-dried tomatoes, then seasoned with turmeric for color and an anti-inflammatory kick. It’s a quick, satisfying, and completely plant-based breakfast (or lunch) that’s ready in minutes.
Ingredients
1 block (14 oz) firm tofu, drained and pressed
1 tablespoon olive oil
1/2 teaspoon turmeric
Salt and black pepper to taste
1/2 teaspoon garlic powder
1 cup baby spinach
1/4 cup chopped sun-dried tomatoes (oil-packed or dried)
1/4 cup sliced kalamata olives
Optional: fresh parsley or a squeeze of lemon juice for garnish
Instructions
Crumble tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, salt, and pepper. Stir to coat evenly.
Cook for 5–7 minutes, stirring occasionally, until tofu is heated through and lightly golden.
Stir in spinach, sun-dried tomatoes, and olives. Cook for another 2–3 minutes until spinach is wilted.
Garnish with parsley or lemon juice if desired. Serve warm.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner