Silken Tofu Scramble with mixed vegetables is an easy, protein-filled savory vegan breakfast! Serve with toast, or make it into a breakfast burrito! The options are endless!
It will satisfy your need for a savory breakfast scramble without dairy or eggs! Throw in your favorite vegetables for added vitamins and nutrients, and tons of flavor.
The tofu is high in protein like eggs without the cholesterol and it’s lower in calories. Serve with a side of whole-wheat toast, place it in a wrap for a breakfast burrito, or make a side of hash browns or air fryer tater tots for a complete breakfast. This is also an easy weeknight dinner!
Why You’ll Love this Silken Tofu Scramble…
- Savory Vegan Breakfast
- A great breakfast for dinner recipe
- One pot meal, no extra dishes!
- 20 minutes to make
- High in protein
- Low in calorie
- Nutrient dense
- Perfect texture
- Lots of serving options
- Versatile recipe, add your favorite vegetables and spices!
Ingredients and Notes
Silken Tofu: You can prepare this recipe with any type of tofu you like, however, silken tofu really lends itself to a scramble due to its light and creamy texture. It most closely resembles the texture of actual scrambled eggs which is why I like using it to make this recipe. I don’t recommend using extra firm tofu for this recipe. The softer the tofu the better!
Spices: You’ll need turmeric, which gives the scramble its yellow color, as well as some garlic pepper, salt, and pepper to round out the flavors.
Vegetables: Any veggies you have and like can be added to this scramble. I really enjoy a combination of spinach, cherry tomatoes, onions, and diced peppers!
Step by Step Instructions
Step 1: Heat ¼ cup of vegetable stock in a large skillet or frying pan. Add diced onions and peppers to a skillet. Cook for 5-5 minutes or until onions are translucent.
Step 2: Push onions and peppers to the side of the skillet. Drain water from the block of tofu in the sink. Add the whole block of tofu to the skillet. Using a spatula break the tofu up into small chunks. Starting with cutting it into thin pieces, and then breaking it up into bite-size pieces.
Step 3: Add the turmeric, garlic powder, salt, and black pepper. Stir to combine and fry for a minute. Add chopped tomatoes, and spinach.
Step 5: Cover and steam the spinach for 5 minutes. Remove lid, stir to combine, and serve!
More Veggies: I used onion, pepper, heirloom cherry tomatoes, and spinach in this scramble. You can also clean out your produce drawer and add whatever needs to be cooked. Some options include asparagus, kale, mushrooms, and more!
Nutritional Yeast: Like a cheesy taste to your scramble? Add t tablespoon of nutritional yeast at the same time you add the rest of the spices. This will give the scramble an umami flavor!
Kala Namak: If you have it, try using kala namak, which is black salt. It has a sulfur smell and flavor that is reminiscent of eggs. It will really elevate your scramble!
When using silken tofu to make a scramble there’s no need to press it before cooking. If using regular tofu you will want to press the water out of the tofu before scrambling. Using the silken tofu saves you time since you don’t need to press it. The silken tofu has a more delicate texture and breaks apart more easily. If you like a softer “runnier” scramble, then using silken tofu will give you that consistency. If you prefer a “harder” scramble then using regular tofu is recommended.
There are numerous options when it comes to serving silken tofu scramble. I often enjoy eating it with a slice of whole-wheat toast. Another delicious option is to create a breakfast burrito using a whole wheat tortilla with some vegan refried beans, and rice. Serve with a side of home fries, hash browns, or sweet potato hash.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, or add back to your skillet to warm.
- Add ¼-1/2 a teaspoon more turmeric for a brighter yellow color. The turmeric is what gives the scramble the look of eggs. It doesn’t have a strong flavor, so adding a little more will still result in a good overall flavor.
- Breaking up the tofu in the pan saves time. Silken tofu is very delicate.
- Add your favorite vegetables to the scramble, or leave the veggies out to keep it simple.
- Add a tablespoon of nutritional yeast for a “cheesy” scramble.
More tofu recipes!
Silken Tofu Scramble
- ¼ cup vegetable stock or water
- 1 block of silken tofu or regular tofu
- 1 small onion diced
- 1 bell pepper diced
- ½ cup cherry tomatoes diced
- 2 cups leaf spinach
- ½ teaspoon turmeric
- ¼ tsp salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- Heat ¼ cup of vegetable stock in a large skillet. Add diced onions. Cook for about 3-5 minutes or until onions are translucent. Add chopped peppers. Stir to combine and cook an additional two minutes.
- Push onions and peppers to the side of the skillet. Drain water from the block of tofu. Add the whole block of tofu to the skillet. Using a spatula break the tofu up into small chunks. Starting with cutting it into thin pieces, and then breaking it up into bite size pieces.
- Add the turmeric, garlic powder, salt, and pepper. Stir to combine. Add chopped tomatoes, and spinach. Cover and steam the spinach for 5 minutes. Remove lid, stir to combine, and serve!
- Silken tofu does not require pressing. It is delicate, so handle with care.
- If you prefer a “harder” scramble, use regular firm tofu.
- Be sure to drain any water from your tofu before adding it to the skillet. Some silken tofu comes in water, some does not, so it depends on the type that you have.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the skillet.
- If you have it add a ¼ teaspoon of kala namak, black salt. It will give your scramble an egg-y flavor.
- Add 1 tablespoon of nutritional yeast for a cheesy flavor.