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)!

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.

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!

If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.

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!

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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Other recipes you might like:

• Vegan Sourdough Pancakes
• Easy Protein Porridge
• Oat Milk Matcha Latte

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