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Spinach and Sweet Potato Tofu Scramble

Spinach and Sweet Potato Tofu Scramble
Ah, tofu, the wonder ingredient!So many textures, so many things you can do with it, no real taste of it's own, goes with everything.The vegan equivalent of chicken.Ingredients on wooden chopping boardUnlike chicken though, it's not full of cancer inducing chemicals or antibiotics.In fact, it's been shown to reduce cancer risk, reduce cholesterol, help prevent osteoporosis, protect against age related brain diseases and more.Spices in glass bowlThis recipe is really quick and simple, taking just 25 minutes.Bell pepper and onion being friedIt's packed with protein which means you stay full up for longer. Perfect for breakfast on a weekend, or maybe even in the week if you're not always in a rush like most of us.Tofu scramble added to the fried bell pepper and onionPouring the seasoning onto the tofu scramble mixSeasoned tofu scramble with the spinach addedFinished tofu scramble on a plate ready to eat
Prep time
10 minutes
Total time
Category: Breakfast
Serves: 4
Allergens: Avocado, Coconut, Soy


For the scramble

  • 1 avocado (sliced)
  • 1 cup baby spinach (roughly chopped)
  • 1 tbsp extra virgin coconut oil
  • 28 oz firm tofu (drained)
  • ½ medium onion (finely chopped)
  • ¼ medium red bell pepper (finely diced)
  • 1 large sweet potato (diced)

For the seasoning

  • ½ tsp ground cumin
  • 1 tsp paprika powder
  • ½ tsp turmeric powder
  • 2 tbsps water


  1. Heat up the oil in a frying pan over medium heat. Fry the sweet potato, adding salt, pepper and a pinch of paprika. Continue cooking for 5-7 minutes until cooked through. Set aside.
  2. In the same frying pan, sauté onion until soft. Add the bell peppers and continue cooking until it is soft as well. Add the tofu and scramble it using your cooking spatula or a fork.
  3. In a small bowl, mix together the spices: turmeric powder, ground cumin, paprika, salt and pepper. Add water and mix well. Pour the spice mix onto the scrambled tofu and stir.
  4. Add the chopped spinach and cook for another 2-3 minutes until the spinach is wilted and the tofu is slightly browned. Serve immediately with the sweet potatoes and avocado slices on the side.


Tastes great with Braggs Liquid Aminos!

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