Silken Tofu Scramble
This silken tofu scramble recipe is one of my go-to vegan breakfasts. Soft or silken tofu lends a fluffy texture more similar to real scrambled eggs than the classic firm tofu.
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Servings: 2 servings
Ingredients
- 1 16 oz container soft or silken tofu
- 1 heaping tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pinch of turmeric optional, for color
- ¾ cup sautéed veggies*
- pinch of black salt optional, to garnish
- salt and pepper to taste
Instructions
- If you plan to add any veggies or other add-ins like vegan sausage or ham to the scramble, precook these and set them aside to add back into the scramble at end. (Silken tofu is very fragile and if you try to cook and scramble the add-ins at the same time as the tofu, there's a good chance it will turn to mush!)
- Preheat a nonstick skillet over medium-high heat. Add a little bit of vegan butter or cooking spray if desired. We really want to avoid the soft tofu sticking, so if your pan's nonstick coating is a little worn out or old, make sure to add a few teaspoons of butter or oil for extra insurance!
- Carefully remove tofu from packaging. You can add it directly to the preheated skillet. Use your spatula to break the tofu into a few large pieces around 1" in size. (This may seem large, but the soft tofu shrinks a lot as it cooks! It will resemble more of a scramble once you're done.)
- Allow the first side of the tofu cubes to cook undisturbed until a light golden brown "skin" has formed. This may take quite awhile – up to 3-5 full minutes depending on your tofu. The soft tofu will usually start to shed a lot of water at this point. We want to cook off all this excess liquid for the perfect scrambled tofu texture.
- Once the first side is browned, very gently flip tofu with a spatula. Continue to cook, scrambling gently every minute or so until it is browned evenly. The tofu will start to brown more quickly as the excess liquid cooks off, so you can reduce the heat to medium if needed to keep the tofu from getting too dark.
- The key for this recipe is to be gentle while handling and stirring the tofu so that it doesn't get too mushy. Using a soft or flexible spatula can help. Tofu will shrink considerably as it cooks.
- Once the tofu is evenly golden, stir in nutritional yeast, onion and garlic powder, and optional turmeric.
- Stir in your pre-cooked veggies of choice to heat through, along with any other add-ins such as vegan sausage, cheese, etc. Continue to cook for an additional minute or two to heat through. If adding vegan cheese, you can add a tiny splash of extra water and cover the skillet with a lid to create some steam to help melt it.
- Stir in a generous sprinkle of black salt at the last minute before serving if desired. (The flavor/aroma of the black salt tends to diminish if it's cooked a lot.) You can also add additional salt and pepper to taste.
Notes
*Note: Use any combination of your favorite veggies! Some of my faves are onion, mushroom, spinach and peppers. You can also add vegan sausage, bacon or cheese to these fillings.
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