Start your day off with some amazing silken tofu scramble! It is creamy, flavorful, and has a texture that perfectly mimics that of soft scrambled eggs. This quick and easy recipe can be made in 15 minutes.
This silken tofu scramble is one of my staple breakfast foods! I love serving it on toast, or alongside some vegan breakfast sausage patties to make a high-protein breakfast.
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💚Why you will love this recipe
- Have the texture and flavors of regular scrambled eggs
- Fluffy, creamy, and incredibly delicious
- The perfect high-protein breakfast food that will keep you full and satisfied for hours
- Quick and simple to prepare - ready in 15 minutes!
🧂What you will need
📃Ingredients notes and substitutions
- Silken tofu - I highly recommend going for an extra firm or firm silken tofu if you have access to it. Alternatively, you could use soft tofu in place.
- Kala namak - Also known as black salt, and is what gives tofu scramble an 'eggy' taste. Can be substituted with regular salt.
- Turmeric - An optional ingredient, gives this dish a bright yellow color.
🔪How to make
Drain silken tofu from its container, and gently pat dry using some kitchen paper. Dice them into 1.5-2 inch cubes.
Heat up some oil in a non-stick pan. Transfer tofu cubes to the pan, and cook for 3-4 minutes, undisturbed, until they are nicely browned on the bottom. Gently flip them over using a flexible spatula and repeat until most sides are golden brown.
Add nutritional yeast, onion powder, garlic powder, and turmeric to the pan, and gently stir the mixture until everything is well combined. Break apart larger chunks of tofu, if any.
Remove from heat, and season with black salt and pepper. Your silken tofu scramble is ready to be served.
✔Helpful tips
- Do use a good non-stick pan to make this recipe. Silken tofu is pretty delicate and tends to stick to the pan easily.
- It is important that you pan-fry tofu until water stops seeping out. This helps remove excess moisture from the tofu, hence preventing a watery tofu scramble.
- Black salt should be added at the end right before serving. Cooking black salt will reduce some of its 'eggy' flavors.
- Feel free to add anything to this silken tofu scramble that sounds good like chopped green onion, chopped parsley, or shredded vegan cheese.
- Leftovers can be refrigerated for up to 4 days.
🥯How to serve
On toast or bagels - Along with toppings like mashed avocado, paprika hummus, tofu ricotta, and chopped herbs like green onion and parsley.
To make English breakfast - I love serving mine with my vegan Italian sausages, toast, baked beans, seitan bacon, and grilled vegetables for a filling and hearty brunch.
In burritos or tacos - This silken tofu scramble is a great filling for breakfast burritos or tacos, along with some veggies, fresh tomato salsa, and shredded vegan cheese.
❔Commonly asked questions
Although both silken and soft tofu is quite similar, there are some subtle differences in texture. Silken tofu has a smoother, creamier mouthfeel, and a jelly-like consistency. On the other hand, soft tofu has a much coarser texture.
Silken tofu can be found in most well-stocked groceries, usually alongside other types of tofu in the refrigerated section. As some brands of silken tofu come in non-refrigerated aseptic packages, you can also find them in the international or Asian food aisle.
They can also be found in your local Asian market. Alternatively, you could also get them online through Amazon or other online retailers.
I do not recommend freezing this tofu scramble as its texture might alter slightly after freezing and thawing.
The secret to getting tofu scramble to taste like eggs is by using kala namak, or black salt. This is because black salt contains sulfur, which gives it an umami, egg-like flavor.
🍽More vegan savory breakfasts
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📖 Recipe
Silken Tofu Scramble
Ingredients
- 1 carton firm silken tofu drained ( about 12 oz) *
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder optional
- pinch of black salt aka kala namak (can be substituted with regular salt)
- cracked black pepper to taste
Instructions
- Drain silken tofu from its container, and gently pat dry using some kitchen paper. Dice them into 1.5-2 inch cubes.
- Heat up some oil in a non-stick pan over medium heat. Transfer tofu cubes to the pan, and cook for 3-4 minutes, undisturbed, until they are nicely browned on the bottom.
- Gently flip them over using a flexible spatula and repeat until most sides are golden brown, and water stops seeping out from the tofu.
- Add nutritional yeast, onion powder, garlic powder, and turmeric to the pan, and gently stir the mixture until everything is well combined. Break apart larger chunks of tofu, if any.
- Remove from heat, and season with black salt and pepper. Your silken tofu scramble is ready to be served.
Notes
- Do use a good non-stick pan to make this recipe. Silken tofu is pretty delicate and tends to stick to the pan easily.
- It is important that you pan-fry tofu until water stops seeping out. This helps remove excess moisture from the tofu, hence preventing a watery tofu scramble.
- Black salt should be added at the end right before serving. Cooking black salt will reduce some of its 'eggy' flavors.
- Feel free to add anything to this silken tofu scramble that sounds good like chopped green onion, chopped parsley, or shredded vegan cheese.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Dianne T
I made your recipe this morning, my husband and I were very impressed,
We both agreed that it was just like scrambled egg and if we served it up to other family members, nobody would know it was tofu.
The only small tweak I made was to add 1/8 teaspoon of turmeric instead of 1/4 teaspoon..
Thanks for the recipe 😊
Meesha
I am really glad you like it! Thanks for your kind comment. 😊
Sheryl
I don't see when you add the nutrional yeast?
meesha
Sorry about that, it should go in together with the seasonings! I had added it in just now 😅