Scrambled Tofu Pita Pockets

Scrambled tofu is a savory vegan-friendly breakfast option that even egg-lovers can get behind!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Healthy, Vegan, Vegetarian
Servings: 4
Calories: 250kcal
Author: The Healthy Toast


  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 block firm tofu
  • 2-3 cups spinach chopped (I like using my food processor for this)
  • 1 tsp dijon mustard
  • 1 tsp ground turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp basil
  • 1/4 tsp black pepper
  • Pinch of salt
  • 1 small vine tomato diced
  • Optional: 1/4 cup shredded cheese
  • 2 large whole wheat pitas


  • Warm olive oil in a saucepan over medium-high heat. Add garlic and sauté until fragrant. Add in diced spinach.
  • Crumble tofu using your hands and place in a large mixing bowl. Add in mustard and spices. Toss until tofu is evenly coated.
  • Place seasoned tofu in skillet and use a spatula to mix tofu in with the garlic and spinach.
  • Cook until warmed through, about 10-15 minutes.
  • Before removing from heat, toss in cheese and diced tomatoes. Cook until cheese melts.
  • Remove from heat.
  • Cut pitas in half and fill each half with the scrambled tofu. Eat and enjoy!


Nutrition for 1/2 pita with 1/4 of tofu scramble (includes cheese): 250 calories, 11 g fat, 2 g saturated fat, 22 g carbohydrate, 4 g fiber, 15 g protein