Tofu Scramble with Spinach
- 20 min
- ≈ €2.69
- 2 servings
- Easy
firm tofu, baby spinach, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
Equipment
- stove
Prepare
Pat tofu dry and crumble it into small
Pat tofu dry and crumble it into small, uneven pieces.
Cook
Rinse spinach
Rinse spinach, drain well, and roughly chop; Wash tomatoes, remove the hard stem core, and finely dice Peel onion, halve and finely dice.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu and onion for 7–9 minutes, until piping hot and browned on several sides.
Add spinach
Add spinach, tomatoes, and nutritional yeast and cook for 3–4 minutes more, until the vegetables are tender.
Toast wholegrain bread in a dry pan for 1–2 minutes
Toast wholegrain bread in a dry pan for 1–2 minutes per side.
Finish
Divide wholegrain bread evenly between the serving plates or
Divide wholegrain bread evenly between the serving plates or bowls, add tofu, spinach, tomatoes, onion, rapeseed oil, and nutritional yeast, and serve immediately.
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