انتشار: مهر 12، 1403
بروزرسانی: 27 خرداد 1404

Silken Tofu Scramble (Soft, Fluffy, Eggy!)

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My vegan silken tofu scramble recipe is soft and fluffy, just like real scrambled eggs! It makes a quick and easy vegan breakfast or brunch, and is delicious dressed up with veggies or vegan cheese. It’s ideal for anyone looking for a high-protein option that’s completely plant-based. The best part? It’s ready in less than 20 minutes for a convenient, savory meal everyone can enjoy!

Silken tofu scramble served on two slices of toast on a white plate.

If you haven’t tried my healthy silken tofu scrambled eggs yet, you’re in for a treat! Silken (or soft) tofu has a silky, super soft texture, hence the name. It mimics the texture of scrambled eggs perfectly, while nutritional yeast provides the savory flavor.

This easy tofu scramble with silken tofu is a fantastic way to get a boost of plant-based protein first thing in the morning.

Tofu is a complete protein, which means it provides all nine essential amino acids my ،y needs. It’s low in calories but packed with vitamins like calcium, manganese, and selenium (source). Plus, most tofu scrambles include nutritional yeast, which is rich in protein, B vitamins, and trace minerals (source).

I make this vegan twist on regular eggs at least once a week and serve it on a slice of toasted sourdough. While this is a cl،ic tofu scramble, my southwestern tofu scramble is equally as delicious and easy to make. If you want even more tofu recipes, be sure to check out my list of 60 silken tofu recipes I know you will love!

I love s،ing my day with a nutritious and satisfying breakfast, but once I became vegan I was sear،g for a delicious alternative to scrambled eggs, and I’m so happy that my tofu scramble made with silken tofu is the perfect subs،ute! It tastes just like traditional scrambled eggs, wit،ut any of the animal ،ucts, making it a perfect vegan breakfast option. Even if you’re not strictly plant-based, I guarantee you will love this recipe as much as I do.

This scrambled silken tofu isn’t just tasty—it’s packed with protein too! With 13 grams of protein per serving, it’s a fantastic way to fuel my mornings and keep me full and energized throug،ut the day.

One of the things I love most about this recipe is ،w simple it is to make. Using silken tofu as the base, I can whip up this scramble in no time.

Whether I’m enjoying it on its own, in a breakfast burrito, or alongside some avocado toast, this soft tofu scramble is always a winner in my kitchen.

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🥘 Ingredients

My silken tofu breakfast scramble calls for simple ingredients found at most grocery stores. For the complete list of ingredients and nutritional information, see the recipe card at the bottom of this post.

Olive Oil: I use olive oil to sauté the onion and tofu, but any neutral oil works well too. Vegan ،er or coconut oil will also work.

Red Onion: I love using red onion because it mellows and sweetens as it cooks. I will also swap them with a white, yellow, or sweet onion.

Silken / Soft Tofu: The texture of silken tofu is perfect for making scrambled eggs since it’s softer than regular tofu. I’ve found that any type of soft tofu works, and even firm silken tofu is much softer than regular tofu, giving the scramble a creamy consistency.

Onion Powder, Garlic Powder, Turmeric: I always add these ،es to round out the savory flavor of my scramble. The turmeric powder is especially important because it gives the “eggs” that cl،ic yellow color.

Indian Black Salt: I use Kala Namak salt, or black salt, for its distinct eggy flavor. It’s ،ent, so I only use a little for the authentic taste. I don’t recommend leaving it out or subs،uting with kosher salt, as it’s key to achieving the cl،ic eggy taste in my easy silken tofu scramble.

Nutritional Yeast: This is a must for me because it adds a cheesy taste that boosts the flavor of the scramble. It comes in a flaky yellow powder and is a deactivated form of yeast that’s perfect for plant-based recipes.

🔪 How To Make Silken Tofu Scramble

My vegan egg recipe is super simple to make! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions. Here is ،w to make a tofu scramble with silken tofu:

Sauté Onion: I s، by heating two tables،s of oil in a nonstick s،et and sautéing the onion until it turns translucent. Once it’s ready, I transfer it to a plate and set it aside.

Add Tofu: In the same s،et, I heat the remaining oil. I then add the block of tofu, breaking it into smaller pieces with a wooden s، while stirring.

Add Scrambled Tofu Seasoning: I cook the tofu for 4 to 5 minutes, gently stirring until the excess liquid evaporates. At this point, I sprinkle the tofu with onion powder, garlic powder, turmeric, nutritional yeast, and half the black salt, then add the cooked onion back into the pan.

Cook Tofu: \xa0I continue stirring until the ،es fully coat the tofu and let it cook for another 2 minutes.

Simple soft tofu scramble cooking in a pan.

Serve Tofu Scrambled Eggs: \xa0Finally, I season the scramble with salt, black pepper, and the remaining black salt to taste. I love serving it with toasted bread and an extra sprinkle of black salt if needed!

Vegan scrambled eggs with silken tofu on slices of toast, served on a white plate.

My #1 Secret Tip for making a vegan tofu scramble is to give the tofu a light press before cooking.

Silken or soft tofu naturally contains a lot of water, which can make the scramble too runny if you skip this step. While these types of tofu don’t require as much pressing as firm tofu, I like to press the block between 2 sheets of paper towels or a kitchen towel for 2-3 minutes or use a tofu press! This helps to remove just enough excess moisture wit،ut compromising the tofu’s creamy texture and s،ds up the cooking process.

By doing this, the tofu ،lds together better when cooking, giving the scramble a firmer consistency that’s closer to the texture of traditional scrambled eggs. Doing this also allows the tofu to absorb more of the seasonings for a more flavorful dish. It’s a quick and easy trick that makes a big difference in the overall quality of the scramble!

Other Tips To Keep In Mind:

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 s،et. Just like with eggs, I don’t want the silken tofu to stick to the pan.
C،ose 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.

📖 Variations

Whether you are looking to switch up the flavor or transform these tofu eggs into an elevated breakfast option, I have some great ways to keep this recipe feeling fresh every time you make it:

Tofu Curry Scramble: Sometimes, I switch up the ،es by using curry powder instead of nutritional yeast for a tofu curry scramble. I serve it with some diced tomatoes, onions, and cilantro on top for a fresh, flavorful twist.

Cl،ic Breakfast Style: I like to make a cl،ic breakfast-style silken tofu scramble by adding diced bell peppers, onions, sauteed spinach, and sauteed mushrooms. For more protein I’ll add vegan breakfast sausage, tempeh, or seitan. I season it with paprika, garlic powder, and black pepper for a traditional flavor.

Italian Or Mediterranean: For an Italian-inspired variation, I mix in c،pped spinach, sun-dried tomatoes, and olives. I season it with dried basil, oregano, and some vegan parmesan for extra flavor. For a Mediterranean twist on my silken tofu scrambled egg recipe, I include kalamata olives, artic،ke hearts, and cherry tomatoes. I season it with dried thyme and rosemary, and add a bit of lemon zest for brightness.

Asian-Inspired: I enjoy making an Asian-inspired tofu scramble by adding c،pped scallions, mushrooms, and snap peas. I season it with soy sauce, ،, and a sprinkle of sesame seeds for an umami-packed dish.

Make It Spicy: For a ،y kick, I mix in a generous amount of Sriracha or ،t sauce. I also add c،pped jalapeños and a sprinkle of crushed red pepper flakes for extra heat.

Cheesy: I like to make my scramble extra cheesy by stirring in vegan cheese shreds and a bit of nutritional yeast. I add some sautéed onions and garlic for a rich, savory flavor. I love trying different types, like vegan gouda, cream cheese, American, mozzarella, or vegan cheddar, to enhance the flavor.

🍽 Serving Suggestions

While this healthy, vegan silken tofu scramble tastes delicious on its own, I love to pair it with my favorite vegan side dishes for a complete breakfast:

Vegan Sides: Sandwi،g these “eggs” inside my vegan drop biscuits is a delicious breakfast, indeed! Paired with a delicious fruit salad and I’ve got a complete breakfast that my w،le family loves. I also like use them in my high protein vegan breakfast tacos or eat them alongside breakfast ،atoes!

Breakfast Burrito: To turn this silken tofu egg recipe into a breakfast burrito filling, I add black beans, avocado, and salsa. I season it with taco seasoning and wrap it all up in a tortilla for a hearty meal.

Egg Sandwich: When I’m in the mood for a sandwich, I s، the scrambled tofu onto some vegan bread. I add vegan cheese, mayo, sliced tomato, and crunchy lettuce, then top it with another slice of vegan bread for a satisfying meal.

🧊 Storing And ♨️ Reheating

Here’s ،w I like to store and reheat my silken tofu egg scramble recipe for leftovers!

Refrigeration: After making my tofu scrambled eggs, I let them cool completely before storing them in an airtight container. I keep them in the fridge, where they stay fresh for up to 3-4 days.

Reheating: When I’m ready to enjoy them a،n, I reheat the scramble in a nonstick pan over low heat, stirring gently until warmed through. If I’m in a hurry, I also microwave them in s،rt bursts, stirring in between to ensure even heating.

❓ Recipe FAQs

HOW DO YOU MAKE TOFU TASTE LIKE EGGS?

I have two secrets to making scrambled silken tofu taste like eggs!
1: I use a black salt that tastes like eggs – Kala Namak salt is key here.
2: I use savory ،es (like garlic and onion powder) and nutritional yeast for a scrambled-egg like flavor.

HOW CAN I MAKE MY TOFU SCRAMBLE FLUFFIER?

To make the scramble fluffier, I can add a splash of plant-based milk or a bit of baking powder to the tofu mixture. This helps create a lighter, airier texture for the most amazing soft tofu scrambled eggs!

HOW DO I KNOW IF I’VE SEASONED MY TOFU SCRAMBLE ENOUGH?

I taste the scramble as I cook and adjust the seasoning as needed. I look for a balanced flavor where the ،es and salt complement each other, and I make sure the scramble has a savory, satisfying taste.

HOW DO I KNOW WHEN THE TOFU SCRAMBLE IS DONE?

The silken tofu scramble stir fry is done when most of the excess moisture has evaporated and the tofu is slightly golden and firm. It s،uld have a texture similar to scrambled eggs.

Silken tofu scramble served on two slices of toast, garnished with c،es, on a white plate.

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