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Overhead of the finished silken tofu scramble on a brunch plate.

Silken Tofu Scramble

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  • Author: Lexi
  • Total Time: 20 minutes
  • Yield: 4 3 oz servings 1x
  • Diet: Vegan


This Silken Tofu Scramble is a delicious plant-based alternative to traditional scrambled eggs that's perfect for vegans and vegetarians. It's an easy 15 minute recipe that's creamy, flavorful, and completely vegan.


  • 2 tablespoons dairy free (or regular) butter
  • 16 ounce package silken tofu, drained
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • Optional: finely chopped fresh chives for serving


  1. Stir kosher salt, pepper, paprika, garlic powder, turmeric, and nutritional yeast together in a small bowl.
  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.
  3. 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.
  4. Sprinkle spice mixture evenly over tofu and stir to combine. 
  5. 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.


Optional: 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 1/8 to 1/4 of a teaspoon if you have any on hand.

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.

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.

Freezer storage: You can freeze this silken tofu scramble in a zip top bag and it will keep for 2-3 months. Reheat by thawing it out in the refrigerator overnight and then reheating in the microwave or on the stove. Just note that the texture may be affected by the freezing process, resulting in a more crumbly, rather than silky, scramble.

Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 3 oz
  • Calories: 98
  • Sugar: 0.3 g
  • Sodium: 237.8 mg
  • Fat: 7.2 g
  • Carbohydrates: 2.5 g
  • Fiber: 0.8 g
  • Protein: 6.2 g