Silken Tofu Scrambled Eggs
Learn how to make creamy, protein-rich silken tofu scrambled eggs. This easy vegan recipe is delicious, egg-free, and ready in minutes!
Ingredients
- 1 block silken tofu ~14 oz
- 1 tbsp nutritional yeast
- ½ tsp Kala Namak black salt (for eggy flavor)
- ¼ tsp turmeric powder for color
- ¼ cup plant-based milk optional, for creaminess
- 1 tbsp vegan butter or olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp paprika
- Fresh herbs or toppings of choice optional
Instructions
- Gently drain the silken tofu (do not press it).
- Using your hands or a spoon, break it into small chunks to resemble scrambled eggs.
- In a small bowl, combine nutritional yeast, turmeric, Kala Namak, garlic powder, onion powder, and plant milk. Stir well.
- Heat vegan butter or olive oil in a non-stick pan over medium-low heat.
- Add the broken tofu and pour in the seasoning mix.
- Stir occasionally for 5-7 minutes until heated through and lightly golden.
- Adjust black salt for more eggy flavor if needed.
- Serve hot with toast, avocado, roasted veggies, or breakfast potatoes.
Notes
- For extra creaminess, add more plant-based milk while cooking.
- For a firmer texture, cook for a few extra minutes over low heat.
- Don’t over-stir—this keeps the scramble soft and fluffy.
- Add extra toppings like cherry tomatoes, spinach, or sautéed mushrooms for variety.