Packed with flavour, spice, and plant-based protein, this satisfying and spicy breakfast dish makes enough for the whole family and is a cinch to make. Mustard powder, turmeric, and tahini lend not only their colour but their flavour to this scrumptious dish, while sweet potatoes and spinach make sure that Mom gets her veggies.
Leftovers? No problem
To easily reheat any leftovers, just add a splash of oat milk and heat on medium-low in a nonstick pan until the liquid is incorporated and all the ingredients are hot.
This recipe was originally published in the May 2025 issue of alive magazine.
Spicy Tofu Scramble with Spinach and Sweet Potato
Ingredients
- 17oz (500 g) firm tofu
- 1 1/2 tsp (7 mL) garlic powder, divided
- 1/2 tsp (2 mL) hot smoked paprika, divided
- 1/2 tsp (2 mL) sweet smoked paprika, divided
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) mustard powder
- 1/2 tsp (2 mL) ground turmeric
- 1/4 tsp (1 mL) dried red pepper flakes
- 2 Tbsp (30 mL) nutritional yeast
- 1 1/2 Tbsp (22 mL) tahini
- 3/4 cup (180 mL) oat milk
- 1 cup (250 mL) finely diced sweet potato
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) sliced green onions
- 2 cups (500 mL) baby spinach leaves
Directions
01
Lay folded kitchen towel on cutting board, place tofu on top, and drape end of kitchen towel overtop of tofu. Press tofu, to remove excess water, by placing cast iron pan or other heavy object on top. After 15 minutes, pat tofu dry and, using clean hands, break into crumbles the size of large breadcrumbs. Set aside.
02
Set out a small- and a medium-sized bowl and add 3/4 tsp (4 mL) garlic powder, 1/4 tsp (1 mL) hot paprika, 1/4 tsp (1 mL) sweet paprika, and 1/4 tsp (1 mL) salt to each one. Stir well to combine.
03
To small bowl containing garlic-paprika mixture, add mustard powder, ground turmeric, red pepper flakes, nutritional yeast, tahini, and oat milk. Whisk together to make a creamy sauce. Set aside.
04
To medium bowl containing garlic-paprika mixture, add sweet potatoes and 1 Tbsp (15 mL) olive oil, stirring well to coat with spice mixture.
05
Heat large nonstick pan on medium-high heat and add sweet potatoes. Cook for 5 to 7 minutes until soft and beginning to brown. Remove to plate and set aside.
06
Add remaining 1 Tbsp (15 mL) olive oil to pan and heat on medium-high. Add tofu and cook until light golden brown on both sides, stirring gently, being careful not to break up tofu too much. Once tofu is light golden brown, add sauce, and stir gently to coat. Add green onion and spinach, then re-introduce sweet potatoes, stirring to combine for a few minutes, until spinach begins to wilt. Serve immediately with whole grain toast or flour tortillas.
