Silken tofu scramble is easy to make in 15 minutes with shelf-stable boxed tofu and flavorful spices. If you miss scrambled eggs, this is the recipe for you.
Pressed extra firm tofu is a popular choice for making tofu and vegetable scramble and savory tofu scramble bake.
But soft and creamy silken tofu is another great option. While the flavor is bland like regular tofu, the texture is perfectly suited for scrambling. And it's easy to take this pantry ingredient and season it with spices (including turmeric for yellow color) so it's reminiscent of the scrambled eggs you grew up with.
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Fabulous. So much more like eggs with the silken tofu.
- Nicole
Ingredients
- Silken tofu: Soft, firm, or extra firm silken tofu can be used for this recipe. Be sure to buy silken tofu which is commonly sold in shelf-stable boxes, rather than regular block tofu from the refrigerated case. For a firmer texture, choose firm or extra firm silken tofu. For a softer texture, choose soft silken tofu.
- Kala Namak: Also known as black salt, this salt is actually pink in color. It adds an eggy taste to tofu scrambles.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to scramble silken tofu
- In a small skillet, break up the tofu into large chunks using a spatula.
- Fold in the seasonings.
- Allow the tofu to cook down, stirring occasionally.
- Pull back a section of the tofu. When the pan appears dry and the excess liquid has cooked out, the scramble is ready to eat. Season with salt and black pepper and enjoy immediately.
If the scramble is too watery when you transfer it to a plate, don't worry. You can return it to the skillet and cook it for a few more minutes to cook off the excess liquid.
Serving suggestions
Scrambled silken tofu can be served in place of scrambled eggs with all of your favorite vegan breakfast and brunch dishes:
- Top it with hot sauce, quick cherry tomato salsa, or simple 4 ingredient guacamole
- Enjoy it with a side of air fried crispy home fries or tomato and avocado toast
- Serve it with a stack of vegan banana yogurt pancakes or cherry tomato panzanella salad
I often enjoy it as breakfast for dinner.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Easy Silken Tofu Scramble without Eggs
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1-12 ounce box silken tofu, (soft, firm, or extra firm)
- ¼ teaspoon turmeric powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kala namak black salt
- 1 teaspoon nutritional yeast
- salt and pepper, to taste
Instructions
- Heat the olive oil in a small skillet over medium heat.1 Tablespoon extra virgin olive oil
- Open the box of tofu and pour off any liquid. Add the tofu to the skillet.1-12 ounce box silken tofu
- Using a spatula, break up the tofu. Fold in the turmeric, garlic powder, onion powder, kala namak, and nutritional yeast.¼ teaspoon turmeric powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon kala namak black salt, 1 teaspoon nutritional yeast
- Allow the tofu to cook, stirring occasionally. Use the spatula to pull back a section of the tofu from the bottom of the skillet. If the pan appears dry, the scramble is ready. If liquid pools in the area, continue cooking.
- Season to taste with salt and pepper and serve immediately.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Moon says
This came out great, thanks!
Amy Katz says
I'm so happy to hear it!
Nicole says
Fabulous. So much more like eggs with the silken tofu.
Amy Katz says
I'm so happy you enjoyed it, Nicole! Thank you for taking the time to leave a comment.