Italian Tofu Scramble

a plate of scrambled tofu with greens and tomatoes
Prep Time: 
25 minutes
Number of Servings: 
Serves 4


  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 12 onion, finely chopped
  • 1 lb firm tofu, drained and crumbled
  • 1 tsp dried basil
  • 1 12 cups packed baby spinach
  • 18 cup reconstituted chopped sun-dried tomatoes
  • 34 cup chopped frozen artichoke hearts (defrosted)
  • Salt and freshly ground black pepper to taste


  1. Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
  2. Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
  3. Season to taste with salt and pepper.
Nutrition Info: 
284 Calories, 22 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 5 g Fiber, 20 g Total fat (3 g sat), 351 mg Sodium, ★★★★★ Calcium, ★★★ Phosphorus, ★★ Vitamin K, Iron, Magnesium, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin E, Folate, Potassium, Zinc


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.