Silken Tofu Scramble
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.
Servings: 2 servings
Calories: 341kcal
Ingredients
- 3 tbsp olive oil
- ½ red onion finely diced
- 16 ounces silken tofu
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp turmeric
- 1 tbsp nutritional yeast
- ½ tsp black salt
Instructions
- 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!
Notes
- My #1 Secret Tip for making a vegan tofu scramble is to lightly press the silken tofu before cooking to remove some of the excess water. I press it gently between paper towels or a clean kitchen towel for a few minutes, which helps the tofu hold its shape and absorb the seasonings better. This simple step keeps the texture creamy but firm, making the scramble taste more like traditional scrambled eggs and cook faster too.
- Gently Stir While Cooking: I make sure to gently stir while cooking to avoid breaking the tofu into pieces that are too small. I stir this silken tofu scramble just like I would with regular scrambled eggs, low and slow until the water evaporates.
- Use a Good Nonstick Pan: I always use a good nonstick pan instead of a stainless steel skillet. Just like with eggs, I don’t want the silken tofu to stick to the pan.
- Choose the Right Tofu: I use creamy silken tofu for the best texture. It has more moisture than extra-firm tofu, so it takes a bit longer to cook, but it’s worth the wait. I don’t recommend extra-firm tofu, as its firmer texture won’t work as well for this recipe.
Nutrition
Calories: 341kcal | Carbohydrates: 12g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 595mg | Potassium: 550mg | Fiber: 2g | Sugar: 4g