Scrambled Silken Tofu Recipe

Scrambled Silken Tofu Recipe

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
Scrambled Silken Tofu

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.

  1. Start by dicing your vegetables and sautéing them in a pan on med heat. Either cook simultaneously or cook first and set aside.
  2. 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.
  3. Heat a pan on medium-high heat with some oil.
  4. 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.
  5. 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.
  6. 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.
  7. Continue to the tofu for a few more minutes to dry it out a bit.
  8. Mix your veggies in.
  9. 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
5 from 5 votes
Prep Time 1 min
Cook Time 14 mins
Total Time 15 mins
Course Breakfast
Cuisine Vegan
Servings 2 people

Equipment

  • Pan
  • Knife

Ingredients
  

  • 1 package Silken Tofu
  • 1 cup Mushrooms diced, optional
  • ½ small Onion diced, optional
  • 1 tbsp Garlic Powder
  • ½ tbsp Kala Namak Salt black salt
  • ½ tbsp Onion Powder
  • ½ tbsp Nutritional Yeast
  • ½ tsp Paprika smoked
  • ½ tsp Black Pepper ground
  • ¼ tsp Turmeric
  • 1 tbsp Green Onions/Chives chopped
  • 1 tbsp 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.
Keyword breakfast, egg, scrambled eggs, scrambled silken tofu, soft tofu scramble, tofu scramble
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Nutrition Facts for Scrambled Silken Tofu

The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!

Nutrition Facts

2 servings per container

Serving Size1 g


  • Amount Per ServingCalories234
  • % Daily Value *
  • Total Fat 7.5g 12%
    • Potassium 957mg 28%
    • Total Carbohydrate 20g 7%
      • Dietary Fiber 4g 16%
      • Sugars 7g
    • Protein 23g 46%

    • Vitamin A 17%
    • Vitamin C 8%
    • Calcium 12%
    • Iron 62%
    • Vitamin D 1%
    • Vitamin E 5%
    • Vitamin K 14%
    • Thiamin 144%
    • Riboflavin 108%
    • Niacin 51%
    • Vitamin B6 71%
    • Vitamin B12 220%
    • Folate 86%
    • Pantothenic Acid 39%
    • Phosphorus 49%
    • Magnesium 24%
    • Zinc 24%
    • Selenium 65%
    • Copper 111%
    • Manganese 63%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Tofu has been a staple for over 2000 years for a lot of reasons but one of them is they’re a nutritional powerhouse.

    Tofu is naturally high in protein, low in calories and high in iron, all things that lots of people need! Not to mention the plethora of other nutrients that come accompany it.

    Important to note that the 220% B12 in this recipe comes exclusively from the nutritional yeast. Not that that’s a bad thing but just to be aware of if you’re not adding that ingredient in.

    I can easily crush this recipe myself that serves two. So if you’re anything like me you can go ahead and double these values.

    If you’re concerned about “estrogen” in soy go ahead and check this video out about soy and athletes:

    Commonly Asked Scrambled Silken Tofu Questions

    What can I make with soft silken tofu?

    Soft silken tofu can be used in a wide array of recipes such as:

    • This silken tofu scramble
    • Sauces
    • Soups
    • Smoothies
    • Ricotta cheese substitute

    This list certainly isn’t exhaustive but it is a good starting point to explore and dive deeper into the wonderful world of tofu!

    Can you pan fry silken tofu?

    You can definitely pan-fry silken tofu! Although it does have a high water content so you want to be careful that there is no spit back. I would recommend marinating it first and coating it in something to make it crispy like our crispy tofu recipe or else it will be pretty bland.


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    7 Comments

    1. 5 stars
      I love eggs and I’m not vegan but I am always intrigued by vegan dishes and like to try new things. The picture looked delicious and I decided to try it. It was so tasty and blew my mind! I will absolutely make this again and passed it to several of my friends that are vegan or non-egg eaters.

      • 5 stars
        This is one of my favourite scrambled tofu recipes. The soft tofu really absorbs the flavour of the spices.

    2. 5 stars
      Made it this morning and it was delicious and so easy! First time using silken tofu and wow what a difference with the black salt! Kids didn’t even know the difference

    3. 5 stars
      Very easy to make and delicious, I added vegan cheese and extra nutritional yeast. Next time I am adding some vegan sausage and wrapping it in a tortilla!!

    4. Hi John
      Do you have a tip for how to make sure you get an even distribution of the spices? I usually make scramble with extra firm tofu, crumble into a bowl and add spices/flavourings slowly while stirring a lot to make sure of an even coating. I can imagine getting too much on some bits and none on others if just adding to the pan like this.
      Any advice welcome!

    5. Evelyn Castaneda

      5 stars
      I know what’s for breakfast tomorrow 😍

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