Sesame Tofu Breakfast Scramble

Name: Sesame Tofu Breakfast Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 280 g Firm tofu; 100 g Spinach; 30 g Scallion; 15 ml Soy sauce; 5 ml Toasted sesame oil; 10 ml Olive oil

Crumbled tofu, spinach and scallion make a savory skillet breakfast with a sesame finish. It offers a different texture from eggs rather than trying to reproduce an egg scramble exactly. Moisture is the main thing to watch: dry the tofu, then cook away pooled liquid before serving. The scallion greens go in last to keep their flavor distinct.

Crumbled golden tofu with wilted spinach and small vegetable pieces on plates. — Representative photograph · Tofu Scrambler by Bart Everson · Source · CC BY 2.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. Representative tofu and spinach scramble. The photograph includes small onion and tomato pieces and a different seasoning colour; use the soy-sesame seasoning in this recipe. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 10 min · Cook time: 12 min · Total time: 22 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

280 g Firm tofu
100 g Spinach
30 g Scallion
15 ml Soy sauce
5 ml Toasted sesame oil
10 ml Olive oil

Allergens listed for these ingredients · Soy, Wheat, Sesame. Check package labels.

Step-by-Step Instructions

Pat the tofu dry and crumble it into small uneven pieces. Slice scallion, keeping white and green parts separate.
Heat olive oil in a skillet and cook scallion whites briefly. Add tofu and stir over medium heat until excess moisture evaporates.
Add washed spinach and soy sauce and cook until the spinach wilts and the pan has no pooled liquid. Finish with sesame oil and scallion greens.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep firm tofu, not silken tofu. The recipe deliberately evaporates moisture from crumbles; a much softer tofu makes a wetter mixture and will not brown the same way.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.