Tofu Scramble with Spinach and Tomato

Vegan, gluten-free, oil-free


1 lb. extra-firm tofu

1 small onion

3 cloves garlic

2-3 roma tomatoes

1 tsp. cumin

1 tsp. smoked paprika

1/4 tsp. turmeric, more as desired

1/4 cup nutritional yeast

Large handful baby spinach (or more)

Salt to taste


Dice onion and mince garlic.

In a large pan over medium-high heat, saute onion with a little salt for 7-8 minutes. (I use about 3 Tbsp. water/veggie broth to saute for no-oil method.)

Meanwhile, remove some of excess liquid from tofu. Then crumble tofu and chop tomatoes.

Add garlic to the pan, and cook for 30 seconds.

Add crumbled tofu and tomato. Reduce heat to medium and cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)

While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.

Add seasonings and nutritional yeast to the pan. Stir well to combine.

Add spinach, stir, and cook another 3 minutes until spinach is wilted.

Salt to taste if needed.