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    Home » Recipes » Breakfast

    Silken Tofu Scramble [Or Soft Tofu]

    Published: Mar 5, 2022 · Modified: Mar 5, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    115 shares
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    Savoury, eggy, incredibly delicious silken tofu scramble! A classic breakfast (or dinner) option, is not only veganized, but tastes better than the real deal! Ready in 15 minutes or less.

    White plate with tofu scramble, avocado slices, tomato slices and a slice of toast.

    If you’ve been missing scrambled eggs, you HAVE to try this vegan version.

    While it’s not exactly the same, tofu does a fantastic job of mimicking eggs. Plus, it’s got a great eggy flavour, thanks to Kala Namak, and the texture is JUST right.

    Pair this silken tofu scramble with sliced veggies and toast. Or make it a big brunch with these amazing vegan French toast sticks or fluffy vegan pancakes!

    Jump to:
    • Why you’ll love this
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • More amazing vegan breakfast recipes
    • 📖 Recipe
    Two plates with toast, tomato, avocado and tofu scramble.

    Why you’ll love this

    • Protein dense: So just like “real” eggs, this tofu scramble packs a fair bit of protein into each serving.
    • Flavourful: In fact, I’d argue that this tofu scramble is even more flavourful than traditional scrambled eggs.
    • Wholesome: Tofu is naturally FAR lower in fat than eggs, keeping this dish heart healthy. AND there’s no cholestoral in tofu, and the same cannot be said for eggs.
    • Texture: Using soft or silken tofu keeps this tofu scramble extra silky, creamy and delicious.

    Ingredients + Substitutions

    Here’s what you’ll need:

    Block of tofu and bowls of seasoning on kitchen counter top.
    See recipe card for quantities.
    • Tofu: I’m using silken or soft tofu here for the best texture. If you prefer a firmer texture, you may cook these longer, or use medium, firm or extra firm tofu, instead.
    • Nutritional yeast: Adds delicious umami flavour to the dish, but uses a small amount so that it’s not overpowering.
    • Garlic powder, salt, black pepper, paprika: These savoury spices add flavour and unless you absolutely can’t have any of these, I don’t recommend skipping them.
    • Turmeric: I use a very small amount to add yellow colour to the scramble. Turmeric has a strong flavour, but you won’t taste it in the dish since I’m using a small amount. You may omit, if preferred.
    • Black salt: Also known as Kala Namak. This special ingredient is a rock salt that is pungeunt and sulpherous and adds a surprisingly pleasant eggy taste to your silken tofu scramble. I highly recommend this star ingredient, but if you can’t find it, or cannot use it you may use a little extra sea salt instead.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Heat your pan over medium heat. Once hot, add the tofu block to your pan and then use a fork or wooden spoon to break it into very large chunks. (photos 1-2)

    NOTE: Keep the pieces LARGE. They will shrink as they cook and break apart some during flipping.

    Pan fry the tofu chunks on one side, undisturbed for 4-5 minutes, until golden. Flip and cook the other side until the water from the tofu is mostly evaporated. (photos 3-4)

    Add all the seasoning, except for the black salt, and gently stir to evenly coat the pieces. As you’re mixing, some pieces will break down a little more, but feel free to break the pieces down a little smaller, if preferred. Turn off the heat and add the black salt, gently stir one last time and serve. (photos 5-6)

    Process shots of block of tofu in cast iron pan being cut into smaller pieces and cooked.

    I enjoy mine with sliced avocado, sliced tomato, whole-grain toast, and fruit on the side.

    Fork full of vegan scrambled eggs being held over plate below.

    Variations

    Take your vegan tofu scramble to the next level with one of these variations.

    1. Make it Cheesy: At the end of cooking, top the tofu scramble with shredded vegan cheese and put a lid on top for a few minutes to let it melt.
    2. Top with vegan bacon + scallions: Once completely cooked, serve your tofu scramble with a sprinkle of this vegan “pecan” bacon and thinly sliced scallions or chives.
    3. Add veggies: In a separate pan, caramelize some sliced yellow onion, bell peppers and mushrooms, then add a handful or two of baby spinach, just until wilted. When the scramble is done, mix it into your vegetables.

    Equipment

    Equipment can impact how a recipe turns out. I have made this soft tofu scramble with both a cast iron pan and a nonstick skillet.

    Cast iron retains its heat better and cooks a little faster, but if you don’t have a well-seasoned pan, you’ll have to grease your pan with a little oil or vegan butter to prevent sticking.

    Storage

    Your silken tofu scramble tastes best when hot and freshly made. If you have leftovers, they can be stored in a sealed container in your fridge for 2-3 days.

    I don’t recommend freezing.

    Expert Tips

    • For oil free, use a newer nonstick pan or well-seasoned cast iron skillet. If your iron pan is not well seasoned, the tofu scramble may stick.
    • Start with large (approx. 1.5-2 inch chunks) of your silken tofu. The tofu will shrink considerably as it cooks out the water.
    • Don’t flip the tofu too often or you may break it down more than you’d like and it could turn a little mushy.
    • At the end of cooking, you may break down the tofu more IF NEEDED.

    More amazing vegan breakfast recipes

    • Vegan Tofu Cream Cheese [Oil Free]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Healthy Vegan Blueberry Pancakes
    • Vegan Frittata Muffins [Vegan Savoury Muffins]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    White plate with tofu scramble, avocado slices, tomato slices and a slice of toast.

    Silken Tofu Scramble

    Savoury, eggy, incredibly delicious silken tofu scramble! Ready in 15 minutes or less.
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: American, Canadian
    Servings: 2 Servings
    Calories: 125kcal
    Author: Rosa

    Equipment

    • Cast Iron Skillet or nonstick pan

    Ingredients

    • 12 ounces (300 grams) silken tofu or soft tofu
    • 2 tablespoons nutritional yeast
    • ½ teaspoon garlic powder
    • ¼ teaspoon paprika
    • â…› teaspoon turmeric optional, for colour
    • ¼ teaspoon sea salt
    • â…› teaspoon black salt also known as Kala Namak
    Prevent your screen from going dark

    Instructions

    • Use a well-seasoned cast iron pan or nonstick skillet. Grease first, if necessary. Heat your pan on your stovetop over medium heat and once hot, place the tofu block inside.
    • Use a fork or spatula to break it into very large chunks and let it cook undisturbed for 4-5 minutes until golden. Then flip and cook the other side for 2-3 minutes longer, until most of the water from the tofu has evaporated. (Use care when flipping soft or silken tofu as it may break apart as you mix it. That's why we're starting off with large chunks first.)
    • Add all the seasoning, except the black salt, and mix to evenly coat. At this point, you may break up the tofu pieces a bit more, if needed.
    • Turn off the heat, sprinkle with the black salt and serve.

    Notes

    For oil free, use a newer nonstick pan or well-seasoned cast iron skillet. If your iron pan is not well seasoned, the tofu scramble may stick.
    Start with large (approx. 1.5-2 inch chunks) of your silken tofu. The tofu will shrink considerably as it cooks out the water.
    Don’t flip the tofu too often or you may break it down more than you’d like and it could turn a little mushy.
    At the end of cooking, you may break down the tofu more IF NEEDED. 

    Nutrition

    Calories: 125kcal | Carbohydrates: 9g | Protein: 12g | Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 474mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Calcium: 54mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Comments

    1. Margaret

      March 06, 2022 at 2:13 pm

      5 stars
      I like to use a potato masher when I make tofu scramble. I leaves it looking like my scrambled eggs used to.

      Reply

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    115 shares