Silken Tofu Scramble
This silken tofu scramble is a soft and eggy breakfast that’s quick and easy to make in just minutes with a few simple shelf-stable ingredients.
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This egg-like scramble is made with silken tofu and is delicious served on toast, bagels, English muffins, or just by itself. You can keep it simple or add chopped vegetables, spinach, or vegan cheese to make it more of a meal.
Sealed packages of silken tofu don’t need to be refrigerated, so it’s a great high-protein breakfast option for traveling, camping, or backpacking too.
🧾 Ingredients and substitutions
- Silken Tofu – This is a soft almost creamy tofu that comes in a small box. You want to use the firm or extra firm variety for this recipe. The soft silken tofu will completely break apart on you. If you want to use regular water-packed tofu, use my vegan scrambled eggs recipe.
- Light Olive Oil – or any neutral-flavored oil. You can also use some vegan butter instead.
- Nutritional Yeast – this is optional but recommended for extra flavor. Feel free to omit it. (Read this post if you want to know more about nutritional yeast.)
- Salt – for flavor. You can also use kala namak aka black salt. This will give your tofu scramble an eggy taste.
- Garlic Powder – for flavor. You can also swap this out for onion powder or freshly minced clove of garlic.
- Turmeric Powder – just a dash for a yellow color.
- Pepper – fresh ground black pepper tastes best or you can use red pepper flakes for a little spice.
🔪 Helpful tools
- Frying Pan
- Spatula or wooden spoon.
🥄 How to make a scramble with silken tofu
Step 1 – Cut open a box of extra firm tofu and drain off any excess liquid that is in the package.
Step 2 – Drizzle 1 tablespoon of oil in the bottom of a skillet and crumble the silken tofu over the oil. Use a wooden spoon to break the tofu up into smaller pieces
Step 3 – Sprinkle the tofu with nutritional yeast, salt, garlic powder, onion powder, turmeric, and black pepper.
Step 4 – Stir the tofu and spices around well and saute the tofu over medium-high heat for five minutes until it’s heated through. (Mix the tofu gently so it stays in large chunks.)
🥦 Silken tofu scramble with veggies
If you want to add vegetables to your scramble, dice them up into small bite-sized pieces and saute them in a little oil for about 5 minutes before adding the tofu and spices.
My favorite vegetables to add are onions, garlic, mushrooms, broccoli, and spinach. I also love a dollop of vegan pesto or garlic cilantro sauce to flavor the scramble.
🥘 How to serve with tofu scramble
Serve this silken tofu scramble recipe warm on a slice of toast, a bagel, or an English muffin.
You can also use it as a breakfast burrito filling. Dress up this scramble with some fresh herbs, green onions, pesto, vegan mozzarella cheese, or hot sauce for extra flavor.
Toss in some vegan bacon bits or vegan sausage crumbles for extra protein and flavor too.
👩🏻🍳 Pro Tips
- Use firm or extra firm silken tofu for best results.
- This is a great meal to make when traveling or camping since everything is shelf-stable.
- Tip – Mix up the seasonings ahead of time a keep them in a small bag or jar to be added to the tofu when you make it.
❓Frequently asked questions
Silken tofu is a very soft smooth tofu that is shelf-stable and doesn’t need to be refrigerated. It is packed in a small amount of liquid that should be drained off. Silken tofu should not be pressed. You will just crush the tofu if you try to press it, and no extra liquid will come off of it anyway.
You can use silken tofu for a variety of sweet or savory dishes. Since it’s very soft tofu, it is usually used in creamy foods. You can toss it in smoothies for extra protein or use it to make things like a vegan chocolate cream pie. You can also use it to make a mock sour cream or use it as an egg replacer in recipes like vegan lemon meringue pie, vegan chocolate truffles, or spinach balls.
🥡 Storage and reheating
Refrigerate: Store any leftover silken tofu scramble in the fridge in an air-tight container for up to 5 days.
Freeze: You can freeze leftover tofu scramble if you choose, but it will change the texture of the tofu a little.
Reheating: Reheat the tofu in the microwave for about 1-2 minutes, and pan-fry again until warm.
🌟 More vegan breakfast recipes
- Vegan Omelet
- Vegan French Toast
- Easy Chia Seed Pudding
- Vegan Hash
- Chickpea “Egg” Muffins
- Veggie Tofu Scramble
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Silken tofu scramble recipe
Silken Tofu Scramble
Ingredients
- 1 (12.3 oz) box silken tofu
- 1 tablespoon light olive oil
- 2 teaspoons nutritional yeast
- 1/4 teaspoon salt, (or Kala namak for an eggy flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper, or red pepper flakes
- 1/8 teaspoon turmeric powder
Instructions
- Cut open a box of extra firm tofu and drain off any excess water that is in the package.
- Drizzle 1 tablespoon of oil in the bottom of a skillet and crumble the silken tofu over the oil. Use a wooden spoon to break the tofu up into smaller pieces
- Sprinkle the tofu with nutritional yeast, salt, garlic powder, onion powder, turmeric, and black pepper.
- Mix the tofu and spices around well and saute the tofu over medium-high heat for five minutes until it’s heated through.
Notes
- Use firm or extra firm silken tofu for best results.
- This is a great meal to make when traveling or camping since everything is shelf-stable.
Did you make this recipe?Please leave a star rating and review below!
I have recently discovered that I have an egg allergy which provokes my eczema response so I’ve been trying to figure out a tofu scramble that hits the mouth feel of eggs. Silken tofu is doing it for me! I use a little butter or butter substitute to get that fried egg feel rolling but this recipe hits all the right points. The Kala namak salt together with the nutritional yeast gets the seasoning balance I’m craving (just be sure not to oversalt or it is sadness in a pan).
Thank you for this!
This is absolutely yummy. I had to “improvise” as I didn’t have any of the spices, only salt and pepper.
I dry fried a small onion, half a red pepper, and 3 sad mushrooms. I added a little water instead of oil and then added the tofu.
I will definitely be making this again as it’s quick and easy to make and you can mix and match a whole load of vegetables.
I’m so glad that you liked the recipe!
This was delicious. I usually make a scramble with regular tofu, but this morning I only had the silken kind, and I found your recipe. It was surprisingly good!
I’m glad it worked well for you, Meg! 🙂
Thank you Monica,
This is my favorite breakfast when hiking in the mountains. Of course during winter it’s easier to keep tofu at the right temperature before I cook it at some bivouac camp.
I will try to prepare my scramble tofu at home, in the summer, with all the ingredients and just re-heat it when at a camp. Never tried. I suppose with the spices and the rest it should possible to keep it “safe” with not too much problem.
I’ll let you know this summer.
I just love your 22 years being vegan, I’m just at the beginning (6 years now).
Stay safe,
Lara
You’re welcome, Lara. You don’t need to refrigerate the sealed container of tofu, but you do once you open it. Just keep the tofu sealed until you are ready to eat then mix in the spices and cook. Enjoy!
Thank you Monica
You’re welcome, Huong. Enjoy!