Silken Tofu Scramble
Silken Tofu Scramble is easy to make with shelf-stable boxed tofu and flavorful spices. If you miss scrambled eggs, this is the recipe for you!
Servings: 2
Calories: 162kcal
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
Notes
For a firmer texture, choose firm or extra firm silken tofu. For a softer texture, choose soft silken tofu. The soft tofu will contain more liquid and will take a little longer to cook.
While best enjoyed right away, leftover scramble can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 162kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 300mg | Potassium: 340mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
