Greek Tofu Scramble (vegan & gluten-free!)

Start your day off right with this hearty and wholesome vegan Greek Tofu Scramble made with seasoned tofu, olives, spinach, and fresh tomatoes.

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I love a good tofu scramble.

In fact, if I had to eat just one meal for the rest of my life, I’m 99% certain that I would choose a tofu scramble. With so many variations, there are endless options when it comes to this godsend of a savory breakfast. And no matter how you flavor it, it’s going to give you a hearty, protein and veggie-packed meal that will fuel you up for hours.

Tofu scramble, I love you!

On this blog, you’ll find a few different ways I like to eat my scrambles. I have my Easy Vegan Scrambled Eggs, Tofu Kale Breakfast Bowl, and this Mexican-style Scramble. Today I’ve got a new one for you.

It’s Greek Tofu Scramble time, baby!

Ingredients for my go-to tofu scramble

This Greek Tofu Scramble is one of my favorite. Not only is it delicious, but it’s made with only a handful of ingredients that you likely already have on hand. The ingredients for this Greek Tofu Scramble are:

• Tofu
• Nutritional Yeast
• Tahini Paste
• Lemon
• Red Onion
• Garlic
• Red Bell Pepper
• Kalamata Olives
• Spinach
• Basil
• Cherry Tomatoes

Beyond these ingredients, all you need for this easy tofu scramble is a skillet and a mixing spoon. Now that’s easy!

Making the perfect tofu scramble

Step One – Prepare the Tofu

To prepare the tofu, first press the water out of the tofu. The tofu does not have to be perfectly dry so rather than using a tofu press, simply squeeze the water out of the tofu by pressing it between your hands. Once most of the water has been released, crumble the tofu in a bowl along with the nutritional yeast, tahini, salt, and pepper.

What kind of tofu should I use?

I suggesting using firm or extra firm tofu (not silken) for tofu scrambles. You want tofu that will keep some structure when it’s sautéed with the vegetables. Avoid high-protein super firm tofu (like this one) as they are so firm that you will not get the desired egg-like texture.

This is one of my favorite brands for tofu scrambles.

Step two – Sauté the vegetables

The next step is to sauté the vegetables. Heat oil to a large skillet over medium heat. Add the onions and sauté for about 5 minutes until they are fragrant and translucent. Once the onions are cooked, add the bell peppers and garlic and cook for another 5 minutes, until the bell peppers are cooked all the way through.

Step three – Add the remaining ingredients

Once the veggies are cooked, add the crumbled tofu, kalamata olives, spinach, and basil cooking it long enough for the tofu to get heated all the way through and the spinach to reduce in size by about 50%.

At that point, the scramble is done. Divide it between two plates. Top with cherry tomatoes, salt, pepper, and vegan parmesan.

Tips and Tricks for making the perfect tofu scramble

I’ve been making tofu scrambles for the past 13 years. Here are a few things to keep in mind when preparing this recipe.

• For best results, mix the tofu, tahini paste, and nutritional yeast by hand. This helps incorporate the flavors more deeply into the tofu.
• Use firm or extra firm tofu. Avoid silken tofu as it will not hold together well.
• For a more eggy flavor, add a pinch of black salt to the tofu.
• You can serve this tofu scramble immediately. Leftover tofu can be stored in the refrigerator for up to 2 days. To reheat the scramble, gently reheat it in a skillet over medium heat or in the microwave until it is warm all the way through.

That’s it. Everything you need to know about making the perfect tofu scramble. Let’s take a look at the recipe card below.

Greek Tofu Scramble

5 from 1 vote

Print

Start your day off right with this hearty and wholesome vegan Greek Tofu Scramble made with seasoned tofu, olives, spinach, and fresh tomatoes.

Prep Time

15 mins

Cook Time

15 mins

Total Time

15 mins

 

Course: Breakfast
Cuisine: Mediterranean
Keyword: Tofu Scramble
Servings: 2 people
Calories: 226 kcal
Author: Sarah McMinn

Ingredients

• 8 ounces firm tofu
• 2 tbsp nutritional yeast
• 1 tsp tahini paste
• juice of 1/2 lemon
• 1/4 tsp salt
• 1 tbsp oil
• 1/4 small red onion, diced
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 1/4 cup Kalamata olives, pitted and halved
• 1 handful fresh spinach
• 1/4 cup fresh basil, chopped
• 1/2 cup cherry tomatoes, halved
• salt and pepper, to taste

US Customary - Metric

Instructions

1. In a small bowl crumble tofu to the texture of scrambled eggs. Add nutritional yeast, tahini, lemon juice, and salt and set aside.

2. In a large skillet heat oil over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add bell pepper and garlic and sauté for another 5 minutes until the bell pepper is tender.

3. Stir crumbled tofu and Kalamata olives. Heat all the way through, stirring occasionally. 

4. Add spinach and basil and stir until spinach has wilted slightly, reducing to about half its size. Remove from heat and stir in cherry tomatoes. Season with salt and pepper. 

5. Divide onto 2 plates and serve immediately. 

Nutrition Facts

Greek Tofu Scramble

Amount Per Serving

Calories 226 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 1g 5%

Sodium 613mg 26%

Potassium 613mg 18%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 4g

Protein 13g 26%

Vitamin A 59.6%

Vitamin C 74.9%

Calcium 7.1%

Iron 14.7%

* Percent Daily Values are based on a 2000 calorie diet.