This flavorful eggy vegan silken tofu scramble makes a great high protein breakfast ! Incredibly quick & easy to make, hearty & satisfying.
Other than my curry tofu scramble, this silken tofu scramble is one of my go-to when it comes to savory breakfast options. They are really easy to make, and is ready under 30 minutes. Plus, tofu contains decent amount of protein that will keep you fuller for longer !
🧄What you will need
Notes / Substitutions
- To make this oil-free, cook the tofu without oil, but I do recommend using a well seasoned cast iron skillet or nonstick pan.
- Silken tofu can also sometimes be labelled as " soft tofu " or " Japanese-style tofu" and can be used interchangeably.
- You can use extra firm or firm tofu instead if soft scramble eggs are not your cup of tea.
- To make it taste extra eggy, use kala namak in place of salt.
- Turmeric powder adds a subtle yellow color to this silken tofu scramble, but feel free to omit if the flavor is too overpowering for your liking.
- Feel free to add veggies of choice to up the fibre and nutrient content of this dish. Some of my personal favorite includes spinach, mushrooms, bell peppers and tomatoes. It is recommended to cook the veggies beforehand and stir them in when tofu is done cooking.
🔪How to make
Heat up ½ tablespoon of oil in a non-stick pan on medium heat. Add the drained tofu block into the pan. Using a spatula, break them into large chunks.
Cook for 6-8 minutes, turning them halfway, until tofu stop releasing water. This helps remove excess moisture from the tofu thus preventing watery tofu scramble.
Add in garlic powder, onion powder, turmeric, nutritional yeast and black pepper into the pan. Gently break the tofu into smaller pieces and stir until seasonings are well incorporated.
Top it with extra black pepper before serving !
🥓How to serve
- Serve it the classic way alongside some toast and avocado.
- Pair it with red lentil tortillas and salsa to make breakfast tacos.
- Or, you can make vegan breakfast fry-up by plating it up with some plant-based sausages, roasted potatoes or hash browns and baked beans.
- It also work really well as sandwich or bagel filling.
❔Commonly asked questions
This silken tofu scramble will stay good in the fridge for 3-4 days. To store, let it cool down completely before transferring it to a sealed container and refrigerating it.
To make silken tofu scramble oil-free, simply omit the oil when cooking the tofu. You will need to use a well-seasoned cast iron skillet or non-stick pan.
It really all comes down to personal preference. If you are looking for a silky, soft texture, silken tofu is your best bet. But if you like yours to have more texture and chew to them, opt for extra firm or firm tofu instead.
Turmeric is what gives tofu scramble a nice, subtle yellow color. A little goes a long way when it comes to turmeric, do not overdo it as it might affect the flavor of this dish. You can also omit it if you are not a fan of spices.
🥯More vegan high protein breakfasts
- Peanut Butter Banana Protein Granola
- Vegan Protein Waffles
- Protein Overnight Oats
- Banana Chickpea Pancakes
If you did make this recipe, it will be awesome if you would leave a rating and review in the comments ! Do tag me on instagram @myplantifulcooking, I would really love to see your recreations. 🙂
Silken Tofu Scramble
- 1 carton silken tofu ( about 12 oz) *
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- salt and pepper to taste
- Heat up ½ tablespoon of oil in a non-stick pan on medium heat. Add the drained tofu block into the pan. Using a spatula, break them into large chunks.
- Cook for 6-8 minutes, turning them halfway, until tofu stop releasing water. This helps remove excess moisture from the tofu thus preventing watery tofu scramble.
- Add in garlic powder, onion powder, turmeric, nutritional yeast, salt and black pepper into the pan. Gently break the tofu into smaller pieces and stir until seasonings are well incorporated.
- Top it with extra black pepper before serving !