Main Course
Tofu Scramble with Spinach, Tomato, and Onion
About this dish
Inspired by the patient, fragrant rhythms of a Moroccan morning kitchen, this tofu scramble brings together soft tofu, sweet tomato, and earthy spinach with a whisper of cumin and turmeric. The result is a warming, protein-packed breakfast that feels both comforting and bright—the kind of dish that lets you take your time and breathe.
Serve it with warm flatbread or a handful of olives for a truly satisfying start.
Ingredients
UK and US measurements are both included for every recipe.
Firm tofu
protein400 g
Imperial measurement: 14 oz
Olive oil
fat2 tbsp
Yellow onion
vegetable1 medium
Garlic cloves
vegetable2 cloves, minced
Tomato
vegetable1 large, diced
Baby spinach
vegetable3 cups (90 g)
Imperial measurement: 3 cups (3 oz)
Ground turmeric
spice1/2 tsp
Ground cumin
spice1/2 tsp
Salt
seasoning1/4 tsp
Black pepper
seasoning1/4 tsp
Fresh parsley
herb2 tbsp, chopped
Method
Press and crumble tofu
5 minutesDrain the tofu and gently press between paper towels to remove excess water. Crumble into bite-sized pieces with your hands.
Sauté aromatics
4 minutesHeat olive oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Add tofu and spices
4 minutesAdd crumbled tofu to the skillet. Sprinkle with turmeric, cumin, salt, and pepper. Stir well to coat the tofu evenly. Cook for 3-4 minutes, letting the tofu turn golden.
Add tomato and spinach
4 minutesStir in the diced tomato and cook for 2 minutes until it softens. Add the spinach in handfuls, stirring until just wilted, about 1-2 minutes.
Serve
1 minuteRemove from heat. Garnish with fresh parsley if desired. Serve hot.
Equipment
- Non-stick skillet
- Spatula
- cutting board
- knife
Nutrition facts
Tips
- For a more authentic Moroccan touch, add a pinch of smoked paprika or a squeeze of lemon juice just before serving., Use extra-firm tofu for a heartier texture, no need to press it for long—just pat dry gently.
- If you prefer a softer scramble, use medium-firm tofu and break it into larger chunks.
Serving suggestions
- Serve with warm flatbread, crusty bread, or over a bed of cooked quinoa or rice. A side of olives or a simple cucumber salad complements the flavors beautifully.
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Recipe by
Youssef Benali
Specialises in Moroccan cuisineYoussef makes tagine with preserved lemons he aged for 6 months. He is a patient man.
Describe yourself in three words: Patient, fragrant, lemon hands.