Cookwith

Name: Lemon-Tahini Tofu Breakfast Scramble
Prep time: 18 min
Total time: 18 min
Yield: 3 servings
Ingredients: 1 block (400g) firm tofu, drained and pressed; 1 tbsp olive oil; 1/2 red onion, diced; 1 cup cherry tomatoes, halved; 2 cups baby spinach; 1/4 cup fresh parsley, chopped; 2 tbsp tahini; 1 tbsp lemon juice (plus zest from 1/2 lemon); 1/2 tsp turmeric; 1/2 tsp black pepper; 1/4 tsp smoked paprika; 1/2 tsp sea salt; 2 tbsp nutritional yeast

Lemon-Tahini Tofu Breakfast Scramble

FruityGrape9363

This Lemon-Tahini Tofu Breakfast Scramble is a bright and savory start to your day, packing a protein punch with tofu and flavor layers from lemon, tahini, and fresh herbs. The turmeric and nutritional yeast add color and umami, while cherry tomatoes bring juicy sweetness. Inspired by the art of flavor bridges, this scramble balances tang, earthiness, and freshness—ready in under 20 minutes. Perfect for a quick, energizing vegan breakfast that keeps you full and satisfied.

Ingredients

Instructions

Crumble tofu into bite-sized pieces using your hands or a fork.
Heat olive oil in a large nonstick skillet over medium heat. Add diced red onion and sauté for 2-3 minutes until softened.
Stir in the crumbled tofu, turmeric, black pepper, smoked paprika, and sea salt. Cook for 3-4 minutes, stirring occasionally.
Add cherry tomatoes and baby spinach. Sauté until spinach is wilted and tomatoes are just softened, about 2 minutes.
In a small bowl, whisk together tahini, lemon juice, and lemon zest. Drizzle over the tofu mixture and stir to coat evenly.
Sprinkle in nutritional yeast and chopped parsley. Cook for 1 more minute to warm through and meld flavors.
Taste and adjust seasoning as needed. Serve hot, garnished with extra parsley or a sprinkle of lemon zest.