Silken Tofu Scramble

Why We Love This Recipe

• Quick and easy recipe: This silken tofu scramble only takes about 15 minutes, making it perfect for busy weekday mornings. Just stir together the spices, add the tofu and spices to the pan, stir, cook, and enjoy! You can even make a big batch ahead of time to enjoy all week.
• Totally vegan: Silken tofu does a good job mimicking the texture and mouthfeel of scrambled eggs. As long as you use plant-based butter, this recipe is completely vegan.
• Versatile: This vegan tofu scramble is great on its own, but it's also excellent in breakfast tacos, sandwiches, burritos, and more. Use it wherever you'd use scrambled eggs!

Ingredients

Here's what you'll need to make this silken tofu scramble:

Ingredient Notes

• Silken tofu, also known as soft tofu or silk tofu, is the key ingredient here. It has a soft, almost custard-like consistency that makes it perfect in things like dips or these scrambled "eggs". We would not recommend using any other types of tofu here, as firm or extra firm tofu won't be able to achieve the soft texture we need in this recipe.
• Nutritional yeast: Nutritional yeast is a natural, deactivated yeast that has a nutty, cheesy flavor, reminiscent of a less intense parmesan cheese. It's also a great source of B12, which is lacking in a lot of vegetarian diets. This is an optional ingredient, but it will add a touch of eggy color and flavor. (We love using it in cheese sauces, on vegan garlic bread, on popcorn and more!)
• Turmeric: If you want your silken tofu to look like real scrambled eggs, then don't skip out on the turmeric. Its distinctive color helps to give this scramble that trademark eggy yellow color. If that's not important to you, feel free to leave it out.
• Dairy free butter: If you're looking to make this recipe 100% vegan, be sure to use dairy free butter. We really like this plant-based butter from Country Crock.
• Garlic powder, paprika, salt, pepper: At a minimum, be sure to add in the salt (we always use kosher salt) and pepper, and feel free to mix and match your favorite spices, but we think garlic powder and paprika add a ton of flavor to silken tofu, which is a bit of a blank slate in the flavor department.
• Parsley: Fresh chopped parsley helps to add a touch of freshness to the finished scramble.
• Black Salt: Also known as kala namak, is a commonly found ingredient in vegan adaptations of egg dishes. It has a sulfurous smell/flavor that helps to replicate and eggy flavor. We left it out here, but you can try adding in ⅛ to ¼ of a teaspoon if you have any on hand.

How to Make Silken Tofu Scramble

STEP 1: Stir kosher salt, pepper, paprika, garlic powder, turmeric, and nutritional yeast together in a small bowl.

STEP 2: Drain tofu into a mesh colander to get rid of excess liquid. Be sure to use a mesh colander, as pieces of the tofu will fall through a regular colander. Let it sit for 5 minutes to make sure it's thoroughly drained.

Next, add the drained tofu to a medium-sized nonstick or cast iron skillet over medium high heat. Cook for about 5 minutes to evaporate some of the moisture, and be sure to stir frequently to prevent burning.

STEP 3: Sprinkle spice mixture evenly over tofu and stir to combine.

STEP 4: Add (nondairy) butter and fresh parsley, and continue cooking for an additional 5 minutes until most of the moisture has evaporated and the tofu scramble has reached your desired consistency.

Tips and FAQs

• Be sure to drain your silken tofu in a mesh colander to get rid of some excess moisture. Your silken tofu should break apart on its own, but if it doesn't, use a spatula to break it into tiny pieces right after you add it to the pan.
• To replicate that classic eggy color and flavor, try using nutritional yeast and black salt. Be sure to sprinkle on the black salt at the end right before serving.
• Use a well-seasoned cast iron skillet or a nonstick pan to prevent excessive sticking.
• Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat by microwaving or cooking in a pan over medium low heat. You might need to add a pat or two of butter to help give the tofu scramble that creamy consistency back.

More Breakfast Recipes to Enjoy

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