Tofu Infinity and Beyond! Spinach Scramble

This tofu scramble is one of our favorites. It combines spinach, garlic, ginger, and a savory spice sauce, served over toasted bread. We finish each plate with green onions, fried onions, and a little homemade chili oil for heat.
Print Recipe

Times are approximate and may vary depending on your equipment, ingredient sizes, and cooking pace.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Estimated calories per serving: 600

Equipment

  • Cast-iron skillet
  • Grater
  • Toaster (or an oven for toasting the bread)
  • Digital kitchen scale (grams and ounces)

Ingredients
  

  • 14 oz (397 g) silken tofu
  • 2 tablespoons butter, unsalted
  • 6 oz (170 g) baby spinach
  • 2 slices bread (we prefer Dave's Killer Bread 21 Whole Grains and Seeds Organic Bread)

Garlic/Ginger Mixture

  • 1 tablespoon ginger paste
  • ½ head of garlic
  • 1 green onion
  • 1 jalapeño (if you like heat)

Spice Sauce

  • 1 tablespoon Bragg’s Liquid Aminos
  • 2 teaspoons Mirin Rice Wine (or sherry cooking wine)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon black pepper (or more to taste)

Chili Oil

  • 1 tablespoon olive oil
  • 1 tablespoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon

Garnish

  • 1 green onion
  • 4 tablespoons fried onions (store bought)

Steps
 

Preparation

           Bread

    • If your bread takes approximately 20 minutes to toast, start it now. Otherwise, time the toasting so the bread is ready when the scramble is finished.

           Chili Oil

    • Combine the olive oil, crushed red pepper flakes, salt, and cinnamon in a small bowl. Stir and set aside.

           Tofu

    • Drain the silken tofu and gently pat it dry with paper towels. Do not press it. Let it rest for about 5 minutes, then break it into pieces approximately 1 inch across. Set aside.

           Green Onions

    • Trim and finely slice both green onions. Set aside one for the garnish and use the other in the garlic and ginger mixture.

           Garlic/Ginger Mixture

    • Grate the garlic and combine it with the green onion and ginger paste. Thinly slice or dice the jalapeño, if using. Remove the seeds if using a whole jalapeño. Stir into the mixture.

           Spice Sauce

    • Combine the Bragg's Liquid Aminos, Mirin Rice Wine or sherry cooking wine, toasted sesame oil, ground cumin, turmeric powder, salt, and black pepper in a small bowl. Stir until well mixed.

    Cook the Tofu Scramble

    • Heat the butter in a cast-iron skillet over medium-high heat. When the butter begins to foam, add the garlic and ginger mixture. Cook for about 2 minutes, stirring constantly.
    • Add the spice sauce and cook for about 1 minute, stirring, until the sauce has reduced by approximately half.
    • Add the baby spinach and stir until wilted, about 1 minute.
    • Gently stir in the tofu, taking care not to break up the pieces too much. Cook for approximately 3 minutes, until heated through. Taste and adjust the seasoning as needed.

    Serve

    • Place one slice of toasted bread on each of two plates. Divide the tofu scramble evenly between the plates.
    • Top each serving with fried onions and the reserved green onions. Drizzle with chili oil to taste. Serve immediately.

    Notes

    Calorie Estimate

    We estimate calories by adding the contribution of each ingredient using nutritional information from USDA FoodData Central, supplemented by manufacturer nutrition labels and other documented sources when needed.
    Ingredient Calories
    Silken tofu 270
    Bread 220
    Butter, unsalted 204
    Toasted sesame oil 120
    Olive oil 119
    Fried onions 90
    Baby spinach 35
    Ginger paste 30
    Mirin Rice Wine 23
    Head of garlic 22
    Crushed red pepper flakes 17
    Bragg’s Liquid Aminos 15
    Green onions 10
    Ground cumin 8
    Jalapeño 4
    Turmeric powder 4
    Cinnamon 2
    Black pepper 1
    Salt 0
    Entire recipe: 1,194 calories
    Per serving (2 servings): 597 calories

    All of Living in Beauty Recipes

    We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”