Quick Scrambled Tofu Breakfast Bowl with Spinach and Avocado

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fast, nutrient-packed vegan breakfast bowl with scrambled tofu, fresh spinach, and creamy avocado to start your day energized. This American-inspired vegan recipe, ready in about 13 minutes, combines firm tofu, olive oil, turmeric powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g, crumbled firm tofu
• 1 tbsp olive oil
• 1/2 tsp turmeric powder
• 1 tbsp nutritional yeast
• 2 cups fresh baby spinach
• 1/2 medium, sliced avocado
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 halved cherry tomatoes

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add 200 g crumbled firm tofu and cook for 4 minutes, stirring occasionally until it starts to brown lightly.
2. Step 2: Sprinkle 1/2 tsp turmeric powder, 1 tbsp nutritional yeast, 1/2 tsp salt, and 1/4 tsp black pepper over the tofu and stir well to combine, cooking for another 2 minutes until fragrant.
3. Step 3: Add 2 cups fresh baby spinach to the skillet and sauté for 1-2 minutes until wilted.
4. Step 4: Transfer the scrambled tofu and spinach mixture to a bowl and top with 1/2 sliced medium avocado and 6 halved cherry tomatoes for freshness and creaminess.