Silken Tofu Scramble
This flavorful eggy vegan silken tofu scramble makes a great high protein breakfast ! Incredibly quick & easy to make, hearty & satisfying.
Servings 2 servings
- 1 carton silken tofu drained ( about 12 oz) *
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder optional**
- 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 !
*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.
**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.
Kala namak - To make it taste extra eggy, use kala namak in place of salt. Do add it in after turning off heat as its flavor will diminished upon cooking.
Oil-free - To make this oil-free, cook the tofu without oil, but I do recommend using a well seasoned cast iron skillet or nonstick pan.
Feel free to add in vegetables of choice. But do cook veggies before adding them to tofu scramble.
Calories: 113kcal | Carbohydrates: 8g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg