Silken Tofu ScrambleThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This vegan silken tofu scramble is soft and fluffy, just like real scrambled eggs! It makes a quick and easy vegan breakfast or brunch, plus you can dress it up with veggies or vegan cheese. The best part? It’s ready in less than 20 minutes!
If you haven’t tried silken tofu scrambled eggs yet, you’re in for a treat! Silken (or soft) tofu has a silky, super soft texture, hence the name. It mimics the texture of scrambled eggs perfectly, while nutritional yeast provides the savory flavor.
This soft silken tofu scramble is to die for! I make it at least once a week and serve it on a slice of toasted sourdough.
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It tastes delicious on its own, but I like to dress it up with sautéed mushrooms and vegan parmesan! You could add sautéed spinach, vegan breakfast sausage, or vegan cheddar.
This healthy tofu scramble is easy to customize. Add your favorite toppings, make it into a vegan breakfast burrito, or serve it alongside home fries. Tofu for breakfast is a great way to get a boost of plant-based protein first thing in the morning!
👩🍳 Why This Recipe Works
- Delicious scrambled egg alternative
- Vegan breakfast recipe
- Tastes like real eggs
- Has 13 grams of protein!
- A plant-based, nutritious breakfast
- Easy silken tofu scramble recipe
This simple soft tofu scramble with black salt calls for simple ingredients found at most grocery stores. For the complete list of ingredients and nutritional information, see the recipe card at the bottom of this post. Here’s what you need to make the best scrambled tofu recipe!
- Olive Oil: To sauté the onion and tofu. Any neutral oil works, vegan butter or coconut oil are good options.
- Red Onion: Onions mellow and sweeten as they cook. If you don’t like onions, you can leave it out, or sub with a white, yellow, or sweet onion.
- Silken / Soft Tofu: The texture of silken tofu is softer than regular tofu and thus better for scrambled eggs! Any type of soft tofu can be used. Even firm silken tofu is still much softer than regular tofu.
- Onion Powder, Garlic Powder, Turmeric: All three of these spices round out the savory flavor. Turmeric powder also gives the “eggs” a yellow color.
- Indian Black Salt: Kala Namak salt or black salt has a distinct eggy flavor so it’s great for plant-based egg recipes. It’s pretty potent, so a little goes a long way. Don’t skip the black salt or swap it with kosher salt, or you won’t get that classic eggy taste in this scramble. (Technically you can use kosher salt, but the flavor of this silken tofu recipe will change!)
- Nutritional Yeast: It’s a deactivated form of yeast that comes in a flaky yellow powder. It has a cheesy taste that adds a boost of flavor to plant-based recipes.
Here’s a few ways to spruce up your scrambled eggs with tofu!
- Mix-Ins: Top with tomatoes, sautéed mushrooms, salsa, sliced avocado, fresh herbs, hot sauce, roasted potatoes, sautéed bell pepper, scallions or green onions, crushed red pepper, or sautéed spinach. You can add any of your favorite vegetables to it!
- Cheese: Add shredded vegan cheese to this tofu scrambled eggs recipe! Try vegan gouda, cream cheese, American, mozzarella cheese, or cheddar.
- Tofu Curry Scramble: Change up the spices for this vegan egg scramble by using curry powder instead of the nutritional yeast in this recipe! Serve with some diced tomatoes, diced onions and cilantro on top!
- Egg Sandwich: Spoon the eggs onto some vegan bread. Add vegan cheese, vegan mayo, sliced tomato, and crunchy lettuce. Top with another slice of vegan bread and enjoy!
🔪 How To Make Silken Tofu Scramble
This recipe is super simple to make! Here’s step-by-step instructions with photos to guide you through making the best vegan scrambled eggs with silken tofu!
Sauté Onion: Heat two tablespoons of oil in a nonstick skillet and sauté the onion until translucent. Transfer to a plate and set aside.
Add Tofu: In the same skillet, heat the remaining oil. Add the block of tofu and break the large chunks into smaller pieces with a wooden spoon while stirring.
Add Scrambled Tofu Seasoning: Cook for 4 to 5 minutes, gently stirring and cooking until the excess liquid evaporates. Sprinkle the tofu with onion powder, garlic powder, turmeric, nutritional yeast, and half the black salt, then return the cooked onion back into the pan.
Cook Tofu: Stir until the spices coat the tofu, and cook for another 2 minutes.
Serve Tofu Scrambled Eggs: Season with salt, black pepper, and remaining black salt to taste, then serve with toasted bread and an additional sprinkle of black salt if needed!
❓ Recipe FAQs
Yes! This easy tofu scramble with silken tofu is a great source of plant-based protein! Tofu is a complete protein, which means it has all nine amino acids your body needs. It’s low in calories but full of vitamins like calcium, manganese, and selenium. Most fake scrambled eggs also include nutritional yeast, which is rich in protein, plus B vitamins, and trace minerals.
Yes, tofu is a rich source of plant-based protein. One cup of tofu has approximately 20 grams of protein! It’s a healthy vegan alternative for meat or eggs.
There are two secrets to making scrambled silken tofu taste like eggs!
#1: Use a black salt that tastes like eggs – Kala Namak salt is key here.
#2: Use savory spices (like garlic and onion powder) or nutritional yeast for a scrambled-egg like flavor.
However you like! You can serve silken tofu eggs just like you would scrambled eggs. Add veggies, hot sauce, or cheese, wrap them in a burrito, make them into a breakfast sandwich, or eat them alongside breakfast potatoes!
Store leftover vegan scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave until warmed throughout or in a nonstick skillet on the stovetop over medium heat. Be careful not to overcook it or the texture will suffer.
💭 Expert Tips
- Press your tofu: Remove some of the excess moisture from the tofu before cooking by pressing between 2 sheets of paper towels or a kitchen towel for 2-3 minutes, this will speed up the cooking process. A tofu press works great!
- Be sure to gently stir while cooking! You don’t want to break up the tofu into extra small pieces. Stir this silken tofu breakfast scramble the way you would regular scrambled eggs – low and slow until the water evaporates.
- Use a good nonstick pan, not a stainless steel skillet! Just like eggs, you don’t want the silken tofu to stick to the pan.
- Use the right type of tofu: Creamy silken tofu has a lot more moisture than extra firm tofu, so it takes a bit longer to cook but gives you the best texture. Be patient and cook it until the excess water evaporates. Do not use extra-firm tofu for this recipe, it has a much firmer texture and won’t work as well.
🍽️ More Vegan Recipes With Tofu!
- Tofu Chocolate Mousse
- Tofu Cream Cheese
- Southwestern Scrambled Tofu
- Tofu Broccoli with Sesame Noodles
- Tofu Fried Rice
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Silken Tofu Scramble
- Heat 2 tbsp oil in a non stick pan and sauté the onion until translucent. Remove and set aside.
- Heat remaining oil, add the tofu and gently break it into pieces while stirring.
- Cook for 4-5 minutes, gently stirring and cooking until no moisture remains.
- Add the garlic powder, onion powder, turmeric, nutritional yeast, and half the black salt to the tofu, and return the cooked onion back to the pan.
- Stir until completely coated. Continue to cook for another 2 minutes.
- Season with salt and pepper to taste. Add remaining black salt to taste.
- Remove and serve with toasted sourdough bread and top with another sprinkle of black salt if needed!
- Remove some of the excess moisture from the tofu before cooking by pressing between 2 sheets of kitchen paper towel for 2-3 minutes, this will speed up the cooking process.
- Be sure to gently stir while cooking so as to not completely break up the tofu into extra small pieces.
- Optional: Serve tofu scramble with cooked tomatoes, mushrooms, sautéd spinach or a sprinkle of vegan cheese.
- Vegan butter can be used instead of olive oil.
- Store leftover tofu scramble in the fridge in an airtight container for up to 2 days.
- Adjust seasonings to suit your taste.