Recipes » Silken Tofu Scramble

Silken Tofu Scramble

This oil-free Silken Tofu Scramble is savory creamy, and completely plant-based! Serve as-is or add your favorite mix-ins for a delicious breakfast, lunch, or dinner.

white plate with Silken Tofu Scramble topped with chives and a side of strawberries.

Why I Developed This Recipe

There is something about waking up, grabbing some ingredients, and making a scramble. This recipe will give you the tools to do that, and you can easily customize it by adding your favorite egg mix-ins.

Many recipes of this type use extra firm tofu, and while I like those and make them regularly, for this version, I chose silken tofu to more closely approximate the texture of scrambled eggs. The seasonings I have chosen are fairly typical for a plant-based scramble, including Kala Namak, (or Himalayan Black Salt) which gives a classic eggy flavor. If you are unfamiliar with this ingredient, please make sure to refer to the Ingredients section below.

I have included the basic recipe for the scramble here, but be sure to customize it! Saute veggies in the pan until soft and then add the tofu mixture. Try including mushrooms to boost the umami flavor of this dish!

This scramble reheats well in the microwave, making it a great meal prep recipe for busy mornings. On weeks that you want a sweet make-ahead breakfast option, try my cherry overnight oats. If you are planning a brunch, try pairing this scramble with my oil-free Roasted Lemon Garlic Asparagus for an elegant meal.

Ingredients

  • Silken Tofu – You can find this in the refrigerator case. I have tested this recipe specifically using refrigerated silken tofu – some markets also carry a shelf-stable packaged silken tofu that comes in “soft” and “firm” varieties. The shelf-stable variety has a different texture and may not give you the same results.
  • Kala Namak – Himalayan Black Salt. This finely powdered salt gives a distinct eggy, savory flavor to foods. See this article from Food Network for details about this ingredient, how it is used, and where to purchase it. Keep in mind that a little goes a long way. NOTE: if you substitute regular salt for kala namak, add your salt to taste, and do not follow the measurements in the recipe below. Kala namak is a finer grind than most other salts, and will not be a one-to-one substitution.
  • Nutritional Yeast – Nutritional yeast adds a deep, savory flavor and convincing color to this scramble.
  • Turmeric – Turmeric adds flavor and a bright yellow color to this recipe.
  • Garlic Powder, Onion Powder, and Black Pepper – These round out the flavor profile.
  • An additional note regarding salt – Generally, in my recipes I do not provide amounts of salt, instead preferring to ask you to salt to taste, based on the type of salt you are using, and your dietary needs. Since the kala namak is used mainly for its distinct flavor here, I *do* give a specific amount, however, you should still adjust that for taste and keep your dietary constraints in mind.
  • Please also note that the nutritional database I use in my recipe cards does *not* contain kala namak as an ingredient option, therefore the sodium information in the Nutritional Information section of the recipe card is incomplete. Please use this page from USDA FoodData Central to calculate the sodium level of the amount of kala namak you use in this recipe.

Method

Mix the seasonings well in a small bowl. Pay careful attention to breaking up any lumps in the Kala Namak.

Using scissors, remove the plastic cover from the Silken Tofu package. Gently loosen the tofu from the sides of the container using a butter knife, and carefully remove it from the container by inverting it over a medium bowl. Slice it into a few large chunks.

Sprinkle the seasonings over the tofu, but DO NOX MIX. You don’t want to break the tofu up too much yet. It will look like too much seasoning for the amount of tofu, but it will all blend together beautifully in the pan.

White bowl of tofu cubes covered in seasoning blend

Heat a nonstick pan over low heat. If you are using any mix-ins, add them to the pan now and saute until soft. This recipe is oi-free if made in a nonstick pan. If a nonstick pan is not available, you may need a small amount of oil to prevent sticking.

Gently slide the tofu and seasonings into the pan. Using a silicone spatula, gently fold the tofu a few times to coat all surfaces with the seasoning blend. The tofu will begin to break up as you fold; try to be as careful as possible.

tofu cubes covered in seasoning blend in black pan with blue spatula

The tofu will release liquid, which will collect in the bottom of the pan. Continue simmering, breaking up the bigger chunks, and gently folding the ingredients to distribute the seasonings until most of the liquid is gone. The scramble should have the consistency of fluffy scrambled eggs.

tofu cubes being broken up in black pan with blue spatula. tofu is covered in seasoning blend

Serve immediately, or store in a covered container, refrigerated, for 2-3 days.

This recipe reheats well in the microwave. If the scramble releases more liquid in storage, drain before heating in the microwave.

Print

Silken Tofu Scramble

white plate with a serving of golden yellow Silken Tofu Scramble topped with chives and a side of strawberries.

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This tofu scramble gets its convincing texture from refrigerated silken tofu and its eggy flavor from Kala Namak (see note). Try it alone or with your favorite scrambled egg mix-ins.

  • Author: Jennifer @ Always Add Alliums
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

1 lb Silken Tofu (found in the refrigerator case, see note)

1/8 teaspoon Kala Namak (Himalayan Black Salt, see note)

1 Tablespoon Nutritional Yeast

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Turmeric

big pinch Black Pepper

Instructions

  1. Mix all of the seasonings together in a small bowl.
  2. Using scissors, remove the plastic cover from the Silken Tofu. Gently loosen the tofu from the sides of the container using a butter knife.
  3. Carefully remove from the container by inverting it over a medium bowl. Break it into a few large chunks.
  4. Sprinkle the seasonings over the tofu, but DO NOX MIX. You don’t want to break the tofu up too much at this point.
  5. Heat a nonstick pan over low heat and gently add the tofu.
  6. Using a silicone spatula, fold the tofu a few times to coat all surfaces with the spice blend, but don’t break the pieces up too much yet.
  7. Liquid will start to collect in the bottom of the pan. Continue simmering the tofu, occasionally breaking up the bigger chunks and folding to distribute the seasonings until most of the liquid is simmered off and the scramble is a consistency similar to soft scrambled eggs.

Notes

  1. Please see the Ingredients and Method sections above for more details.
  2. This recipe is oil-free, however, if a nonstick pan is not available, you may need to add a small amount of oil to prevent sticking.
  3. Refrigerated Silken Tofu is a different product than the shelf-stable variety. This recipe was tested using the refrigerated type.
  4. Kala Namak, also called Himalayan Black Salt, gives this recipe a slight eggy flavor. Look for it in Indian Grocery Stores or online.
  5. Please note that if Kala Namak is not available, you may substitute any salt you choose and carefully salt to taste – Kala Namak is a much finer grind than other salts and will not be a one-to-one substitution.
  6. The nutritional information provided below DOES NOT INCLUDE the Kala Namak. Please use the information from USDA FoodData Central to compute the amount of sodium in this recipe, if necessary.

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