This Tofu Scramble with Spinach and Sausage is a tasty and healthy alternative to eggs that is great in burritos, casseroles or on its own.

This is a simple recipe that can be modified to suit your needs and tastes. I use my Vegan Gluten-Free Breakfast Sausage in this and it has satisfied meat-eaters many times. You can use your favorite sausage or try mine here.

You’ll start by pressing a block of tofu to remove excess water. If you haven’t done this before, don’t worry…it’s easy. You can wrap the tofu in a couple of tea towels and set something heavy on top. Some people use a cutting board with canned goods on top. It really doesn’t matter. If you want to buy a tofu press, that’s great and I can recommend the one I use. Click the link to go to Amazon.

If you buy through this link I do get a few pennies at no cost to you.

While the tofu is draining, sauté the onions until they are translucent. You can use a splash of water, broth or wine to deglaze the pan if they stick.

Add the tofu. I crumble it in my hands right over the pan, but if you don’t like to play with your food, use a spatula to break it up.

Add the turmeric and press it into the tofu with the back of the spatula. This is what gives the tofu the yellow color that resembles scrambled eggs. Add the seasonings that you are using.

Add the sausage and break it up and mix everything well.

Add the chopped spinach and sauté for a couple of minutes until it is wilted.

That’s it! Serve it in a tortilla, on toast, over roasted potatoes,  over hash browns…the possibilities are endless. It saves nicely in the fridge to be used all week.

I’ve also discovered that hash browns that are cooked on the George Foreman grill (or a panini press) will create a crispy wrap that can be filled with the tofu scramble and so many other fillings. I used the tofu scramble and my Nacho Cheese sauce in the one pictured below. Nacho Cheese Sauce

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Tofu Scramble with Spinach and Sausage

This Tofu Scramble with Spinach and Sausage is a tasty and healthy alternative to eggs that is great in burritos, casseroles or on its own.

Course: Breakfast, Main Course

Cuisine: oil-free, vegan

Keyword: Tofu Scramble with Spinach and Sausage

Author: Trish Hall

Ingredients

• 1 16 oz. tofu I use firm
• 1-2 cups diced onions Use as much as you like!
• 1/2-1 tsp turmeric It's basically for color
• 1-2 tsp seasoning of your choice Any seasoning mix that you like
• 2-3 patties plant based sausage My sausage recipe is linked in the notes
• 2-4 cups chopped spinach

Instructions

1. Press the excess water from the tofu.

2. Sauté the onions until translucent. Use broth, water or wine to deglaze the pan if they stick a bit.

3. Add the tofu by crumbling in your hand over the pan or by adding to the pan and chopping it up. 

4. Add the turmeric and smash it into the tofu. I use the back of a spatula that has holes in it and I press the tofu through the holes. Just mix it in well to incorporate the color throughout the tofu. 

5. Add the other seasonings that you like. 

6. Add the sausage patties and break them up. Mix well.

7. Add the spinach and sauté, stirring occasionally, until the spinach wilts and everything is mixed well. 

8. Serve over roasted potatoes, hash browns, or eat just like it is. It's great on toast too, but it is messy. 

Recipe Notes

Click here for the link to my sausage recipe