Silken tofu is the secret to a super soft, creamy, eggy tofu scramble! This vegan high-protein breakfast is SO easy to make and ready from start to finish in less than 15 minutes.
Tofu scramble is my breakfast basically every day.
It's really easy to make and SO quick. Like ready in just 10-15 minutes quick.
Tofu scramble is also packed with protein so it is very filling and great to eat as fuel for the day.
Plus, tofu scramble actually tastes like scrambled eggs.
When you use silken tofu, you achieve a super soft and creamy texture. The result is very similar to scrambled eggs cooked using the "low and slow" method.
Add a few key spices, and you've got a delicious vegan version of scrambled eggs.
It sounds absolutely crazy, but tofu has the perfect texture to mimic that of scrambled eggs.
"Low and slow" scrambled eggs are cooked how they sound: on low heat and slowly.
Since the eggs are allowed to cook very slowly, the texture is very loose and soft. The eggs are only just cooked. And not at all firm or crisp.
Silken tofu is SO soft, so it makes a vegan version of eggs cooked "low and slow."
The best part: you don't even have to cook on low heat or slowly.
Silken tofu is naturally soft and doesn't seize up when cooked on a higher heat.
Then, just add a combination of spices like onion powder, garlic powder, turmeric, and paprika for a savory, rich plate of soft "scrambled eggs."
Step 1. In a non-stick pan, cook the onion over medium heat for 3-5 minutes, until mostly soft.
Step 2. Add the tofu and spices to the pan. Stir to break down the tofu and cook 3-5 minutes more, until the tofu is evenly coated with spices and is warmed through. Serve and enjoy!
I always eat my tofu scramble with a side of spinach. Some other ideas:
The nutritional profile of silken tofu scramble is excellent!
This recipe makes one or two servings, using two blocks of silken tofu.
Assuming two servings, each block of silken tofu is about 215 calories and 21g of protein. The onion and spices add only a few extra calories.
Store silken tofu scramble in the refrigerator in an air-tight container. It will last for 5-7 days.
To reheat, I typically microwave my scramble. But since silken tofu scramble is so soft and runny, it can be easily reheated in a pan without drying it out. Just place the scramble back in a skillet and heat over medium until warmed through.
Thank you God for this healthy and nourishing breakfast. Help this food to fuel our bodies for the day. Amen.
Looking for more protein-rich breakfasts? Try these recipes next:
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Silken tofu is the secret to a super soft, creamy, eggy tofu scramble! This vegan high-protein breakfast is SO easy to make and ready from start to finish in less than 15 minutes.
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