Silken Tofu Scramble

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My vegan silken tofu scramble is soft, fluffy, and full of flavor, just like real scrambled eggs. I make it with silken tofu, turmeric, and nutritional yeast, it is a quick and satisfying breakfast ready in under 20 minutes. I love serving it with toast or fresh veggies for an easy protein-packed meal.

This easy tofu scramble made with silken tofu is one of my favorite ways to get a healthy boost of plant-based protein in the morning. Tofu is a complete protein that has all nine essential amino acids my body needs, and it is packed with calcium, manganese, and selenium. I have made countless tofu recipes over the years, like my Tofu Pasta and my Tofu Chocolate Mousse, which has quickly become my kids’ favorite dessert lately.

I make this vegan version of scrambled eggs at least once a week, and it is always a family favorite. My kids love eating it on warm sourdough toast, and my husband can not resist adding a little hot sauce. This recipe is our classic staple, but my southwestern tofu scramble is just as tasty and simple to make.

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🥘 Ingredients

My silken tofu breakfast scramble calls for simple ingredients found at most grocery stores. Here is what I use:

Oil and onions: I start by sauteing red onion in olive oil for a sweet, mellow flavor. Any neutral oil works well, and sometimes I use vegan butter or coconut oil for a richer taste.

Silken tofu: I use silken or soft tofu because it creates a creamy, fluffy texture that mimics scrambled eggs. Even firm silken tofu stays soft enough to give the scramble the right consistency.

Spices: I always add onion powder, garlic powder, and turmeric to build savory flavor. The turmeric adds that bright yellow color that makes the tofu look like real scrambled eggs.

Indian black salt: I use a small pinch of Kala Namak for its natural eggy flavor. It makes a big difference in taste, so I never skip it.

Nutritional yeast: I add a spoonful of nutritional yeast for a subtle cheesy flavor. It blends perfectly with the spices and makes the scramble more flavorful.

🔪 How To Make

My vegan egg recipe is so easy to make and always comes together in minutes. Below is a quick summary of the steps I follow to make a tofu scramble with silken tofu.

Saute Onion: I start by heating two tablespoons of oil in a nonstick skillet and sautéing the onion until it turns translucent. Once it’s ready, I transfer it to a plate and set it aside.

Add Tofu: In the same skillet, I heat the remaining oil. I then add the block of tofu, breaking it into smaller pieces with a wooden spoon while stirring.

Add Scrambled Tofu Seasoning: I cook the tofu for 4 to 5 minutes, gently stirring until the excess liquid evaporates. At this point, I sprinkle the tofu with onion powder, garlic powder, turmeric, nutritional yeast, and half the black salt, then add the cooked onion back into the pan.

Cook Tofu:  I continue stirring until the spices fully coat the tofu and let it cook for another 2 minutes.

Serve Tofu Scrambled Eggs:  Finally, I season the scramble with salt, black pepper, and the remaining black salt to taste. I love serving it with toasted bread and an extra sprinkle of black salt if needed!

📖 Variations

Whether you want to change up the flavor or turn this tofu scramble into something new, I have plenty of fun ways to make it exciting every time you cook it:

Classic Breakfast Style: I add 1/2 cup of diced bell peppers, onions, sautéed spinach, and mushrooms for a hearty breakfast scramble. For more protein, I mix in vegan sausage or tempeh and season everything with paprika, garlic powder, and black pepper.

Italian or Mediterranean: I mix in 1/4 cup of chopped spinach, a few sun-dried tomatoes, and olives, then season with basil and oregano. For a Mediterranean version, I add kalamata olives, artichoke hearts, cherry tomatoes, and a pinch of lemon zest for brightness.

Asian-Inspired: I stir in 1/2 cup of chopped scallions, mushrooms, and snap peas, then season with a teaspoon of soy sauce and a bit of grated ginger. A sprinkle of sesame seeds on top makes it taste fresh and full of flavor.

🍽 Serving Suggestions

While this healthy, vegan silken tofu scramble tastes delicious on its own, I love to pair it with my favorite vegan side dishes for a complete breakfast:

Vegan Sides: Sandwiching these “eggs” inside my vegan drop biscuits is a delicious breakfast, indeed! Paired with a healthy fruit salad and I’ve got a complete breakfast that my whole family loves. I also like use them in my high protein vegan breakfast tacos or eat them alongside breakfast potatoes.

Breakfast Burrito: To turn this silken tofu egg recipe into a breakfast burrito filling, I add vegan sausage, avocado, and salsa. I season it with taco seasoning and wrap it all up in a tortilla for a hearty meal.

Egg Sandwich: When I’m in the mood for a sandwich, I spoon the scrambled tofu onto some vegan bread. I add vegan cream cheese, delicious plant-based mayo, sliced tomato, and crunchy lettuce, then top it with another slice of vegan bread for a satisfying meal.

🧊 Storing And ♨️ Reheating

Refrigeration: After making my tofu scrambled eggs, I let them cool completely before storing them in an airtight container. I keep them in the fridge, where they stay fresh for up to 3-4 days.

Reheating: When I’m ready to enjoy them again, I reheat the scramble in a nonstick pan over low heat, stirring gently until warmed through. If I’m in a hurry, I also microwave them in short bursts, stirring in between to ensure even heating.

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