Spinach tofu scramble on rye

Name: Spinach tofu scramble on rye
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: 300 g Tofu; 120 g Spinach; 60 g Onion; 1 g Ground turmeric; 1 g Ground cumin; 15 g Rapeseed oil; 160 g Sliced mixed rye and wheat bread; 160 g Tomato; 2 g Salt; 1 g Black pepper

A modern vegan breakfast with crumbled tofu, wilted spinach and rye toast.

Estimated total time: 25 minutes2 portionsAbout 410 kcal per portion

Spinach tofu scramble on rye — representative dish photograph — Photo: Bart Everson · CC BY 2.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

300 g Tofu
120 g Spinach
60 g Onion
1 g Ground turmeric
1 g Ground cumin
15 g Rapeseed oil
160 g Sliced mixed rye and wheat bread
160 g Tomato
2 g Salt
1 g Black pepper

Method

Drain firm tofu and crumble it into small pieces. Finely chop onion, wash spinach and cut tomatoes into wedges.
Heat oil in a wide pan. Soften onion for 5 minutes, then stir in turmeric and cumin for 30 seconds.
Add tofu, salt and pepper. Cook for 5 minutes, turning gently, then fold in spinach and cook for 2–3 minutes until wilted and hot.
Toast the rye bread while the tofu cooks. Serve together with the fresh tomatoes.

A modern vegan Rührei-style adaptation, not a claim of historical German origin. Choose plain firm tofu and vegan-labelled rye bread; no egg, butter or cheese is included. Photo shows the scramble without the bread and tomato side. Timing and energy are editorial estimates, not kitchen-tested by Schmackig.

Veganes Rührei mit Spinat auf Roggenbrot

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Good Food — recipe reference

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