Indian Tofu Scramble with Spinach Recipe

Name: Indian Tofu Scramble with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound firm silken tofu, drained and crumbled; 1 1/2 tablespoons vegetable oil; 1/2 head of cauliflower, cut into 1/2-inch florets (2 cups); 1 garlic clove, minced; 1 tablespoon finely grated fresh ginger; 3/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon turmeric (optional); 3 cups baby spinach (3 ounces); 2 scallions, thinly sliced; Kosher salt and freshly ground pepper

Servings: persons

1 pound firm silken tofu, drained and crumbled
1 1/2 tablespoons vegetable oil
1/2 head of cauliflower, cut into 1/2-inch florets (2 cups)
1 garlic clove, minced
1 tablespoon finely grated fresh ginger
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric (optional)
3 cups baby spinach (3 ounces)
2 scallions, thinly sliced
Kosher salt and freshly ground pepper

1
Spread the tofu on paper towels to drain for 20 minutes.
2
Meanwhile, in a large skillet, heat the oil until shimmering.
3
Add the cauliflower and cook over moderate heat, stirring occasionally, until browned, about 12 minutes.
4
Add the garlic and ginger and cook until fragrant, about 30 seconds.
5
Add the cumin, coriander and turmeric and cook until fragrant, about 30 seconds.
6
Stir in the tofu and cook over moderately high heat until warm, about 2 minutes.
7
Add the spinach and scallions and cook, stirring occasionally, until the spinach is wilted, about 2 minutes.
8
Season with salt and pepper.
9
Spoon the scramble onto plates and serve.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound firm silken tofu, drained and crumbled, 1 1/2 tablespoons vegetable oil, 1/2 head of cauliflower, cut into 1/2-inch florets (2 cups), 1 garlic clove, minced, and more.

Yes, Indian Tofu Scramble with Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Tofu Scramble with Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions