This scrambled silken tofu recipe is easy to make in 15 minutes, using silken tofu which is high in protein! I’m a big breakfast guy, and before going vegan would often eat eggs almost every breakfast. When I went vegan I found a way to make vegan eggs that were fast and easy: Silken tofu scrambled eggs.
The texture of silken tofu is perfect for mimicking that of eggs!
FUN FACT: Tofu was discovered over 2000 years ago in China, and like most of the world’s greatest creations, it was discovered accidentally when a chef curdled soy milk by adding seaweed to it. Since then tofu has spread throughout the world and is used virtually everywhere. In the vegan world, tofu is often used as a “meat substitute” (or egg in this instance)!
Silken tofu scrambled eggs
Ingredients for Scrambled Silken Tofu
1 package of Silken Tofu
Garlic Powder
Kala Namak Salt (black salt)
Onion Powder
Nutritional Yeast
Paprika smoked
Black Pepper ground
Turmeric
Oil (for pan)
Green Onions/Chives (optional)
Mushrooms (optional)
Onion (optional)
Optional add ins/sides for Scrambled Silken Tofu
Mushrooms
Peppers
Jalapeno
Grape Tomatoes
Spinach
Onions
Green Onions
Vegan Cheese
Hot Sauce
Salsa
Plant Cheese
Hashbrowns
How To Make Scrambled Silken Tofu
There really isn’t too much that goes into this recipe. One thing to be cognizant of though is soft and silken tofu is that it is very soft and can become mush quickly if you’re not gentle with it.
Start by dicing your vegetables and sautéing them in a pan on med heat. Either cook simultaneously or cook first and set aside.
Open your package of tofu and carefully remove it from the package and place it on a cutting board on its side. Slice the tofu vertically into 4-5 “slabs” of tofu. Really being careful not to destroy the tofu. Small chunks will inevitably fall off but for the most part, you want the slabs intact.
Heat a pan on medium-high heat with some oil.
When the pan is heated place your tofu slabs on the pan. Cook for 4 min and flip and cook for another 4 min. The slabs will begin to dry out and become firmer. At this point, you’ll be able to handle them better without fear of them turning to mush on you. Break apart the slaps into smaller chunks with your spatula.
Next, add your turmeric to the tofu. I like to add it first because it gives the tofu a nice even coat of yellow without being tinted by the other spices. Remember you’re only adding the turmeric in for colouring so don’t add too much, you can always add more but turmeric has a pretty distinct taste so you don’t want to overdo it.
Add the rest of your spices to the tofu and mix in with a spatula. Naturally, the tofu will begin to shrink a bit and break into some smaller pieces now.
Continue to the tofu for a few more minutes to dry it out a bit.
Mix your veggies in.
Plate and top with green onions/chives.
Kitchen Equipment I used for recipe:
Very important spice! Kala Namak black salt – This spice from India is what gives the tofu an eggy taste. Without it, the recipe is just not egg-like, still good but definitely not eggs.
Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Super cheap but quality non-stick pan – A good non-stick pan will change your life and it doesn’t have to break the bank. I love this one because it’s made out of granite and is super durable!
Scrambled Silken Tofu Recipe
Scrambled Silken Tofu
John Rush
This scrambled silken tofu recipe is easy to make in 15 minutes, using silken tofu which is high in protein! Tasty vegan scrambled eggs recipe
Equipment
Pan
Knife
Ingredients
1x
2x
3x
1 package Silken Tofu
1 cup Mushrooms diced, optional
½ small Onion diced, optional
1 tablespoon Garlic Powder
½ tablespoon Kala Namak Salt black salt
½ tablespoon Onion Powder
½ tablespoon Nutritional Yeast
½ teaspoon Paprika smoked
½ teaspoon Black Pepper ground
¼ teaspoon Turmeric
1 tablespoon Green Onions/Chives chopped
1 tablespoon Oil for pan
Instructions
Start by dicing your vegetables and sautéing them in a pan on med heat. Either cook simultaneously or cook first and set aside.
Open your package of tofu and carefully remove from the package and place on a cutting board on its side. Slice the tofu vertically into 4-5 “slabs” of tofu, being careful not to destroy the tofu.
Heat a pan on medium-high heat with some oil.
When the pan is heated place your tofu slabs on the pan. Cook for 4 min and flip and cook for another 4 min. The slabs will begin to dry out and become firmer. At this point you’ll be able to handle them better without fear of them turning to mush on you. Break apart the slaps into smaller chunks with your spatula.
Add your turmeric to the tofu and mix in before any of the other spices.
Next add the rest of your spices to the tofu and mix in with a spatula. Naturally the tofu will begin to shrink a bit and break into some smaller pieces now.
Continue to the tofu for a few more minutes to dry it out a bit.
Mix your veggies in.
Plate and top with green onions/chives.