Ready to learn how to make silken tofu scramble in 10 minutes?
Not a fan of rubbery tofu? Scrambled silken tofu is the way to go.
This easy tofu scramble is a quick recipe (even your first time), you can use up leftover cooked veggies AND each serving of the silken tofu egg scramble recipe has 35% of your daily protein intake and 22% of iron (more if you add spinach or greens).
If you want to impress vegan guests, then I recommend making and sharing tofu scramble. Silken tofu makes the smoothest scramble.
Here’s what you’ll need to make the silken tofu scramble recipe:
I recommend this naturally nonstick enamelled cast iron skillet from Le Creuset for making your silken tofu scrambled eggs.
Have you ever had the disgusting experience of finding flakes of black in your food that came off your nonstick pan?
After having this happen to me one too many times, I decided to stop eating my cookware, and invested in new pots and pans made of cast iron and stainless steel. Problem solved!
With regular cast iron, you need to use them for awhile to build up a nonstick coating, but the Le Creuset enamelled cast iron range is enamelled so it is nonstick right out of the box. Plus they come in a fun range of colours!
Kala namak (black salt)
Kala namak, or black salt (which is not black but pink), is popular in South Asian cuisine. If you’ve ever had the joy of eating chaat masala, a popular Indian spice blend often sprinkled on top of snacks like chana chaat, you’ll have noticed the eggy smell and flavour. That comes from kala namak, and it’s popular in plant based cuisine.
It’s got a sulphurous scent and taste, which makes it popular in vegan cooking for replacing the taste of eggs.
It’s a must-have for your silken tofu eggs!
You can find it in an Indian supermarket, or online if you don’t have one nearby.
The soft silken tofu scramble is also delicious (though less eggy) without.
In my opinion, the best vegan tofu scramble is made with silken, rather than extra firm tofu (you can see the types of tofu here).
For years, I thought I wasn’t a very big fan of scrambled tofu. Silken tofu wasn’t something I’d ever considered using in scramble; I’d only ever tried scrambled tofu made with extra firm (non-silken) tofu. Then, I came across a recipe for vegan menemen on Serious Eats using silken tofu and I really enjoyed their soft tofu scramble. It’s just the rubbery texture of firm tofu scramble I’m not a fan of!
If you also find yourself shying away from every vegan scrambled eggs recipe you come across because you hated the texture of a restaurant’s tofu scramble eggs you tried once, give this simple tofu scramble with silken tofu a try! You’ll be glad you did.
You can find silken tofu in most big supermarkets. It may be in the Japanese or Chinese cooking section, or it might be in the fridge with the other tofu.
You can also order it online. I recommend Thrive Market if you order lots of vegan ingredients online. It offers 25-50% off retail prices, and while you have to pay a membership fee if can save you money if you order a lot online. They also have a 30-day free trial.
Equipment you’ll need
You’ll need a good quality skillet to make this vegan tofu scramble recipe.
As mentioned before, I recommend the classic Le Creuset enamelled cast iron skillet.
If you have a nonstick skillet or frying pan in your kitchen, you can use that. I’ve also had success making it in a nonstick carbon steel wok!
Apart from the skillet, you just need a chopping board and knife.
Ingredients you’ll need
Of course, you’ll need silken tofu for this quick tofu scramble. As mentioned above, you’ll need kala namak to achieve an eggy flavour (find it in your nearest Indian supermarket or online). If you want to give this basic tofu scramble a yellow colour like scrambled eggs, you’ll also need a little bit of turmeric.
I always use onions and garlic (you can use garlic powder instead) but apart from those, I vary the veggies based on whatever I have in the kitchen. Use whatever vegetables you want! Tomatoes, carrots, zucchini/courgette and red pepper go especially well, in my opinion.
If I have any parsley growing in my herb garden, I also like to sprinkle that on top, but it’s optional.
Can silken tofu be scrambled?
Yes! In fact, as far as things go with scrambled tofu, silken makes the best scramble in my opinion (compared to extra-firm tofu).
So for my tofu scramble breakfast, I always use silken!
Whats the difference between regular tofu and silken tofu?
Tofupedia says it has to do with the water content and the texture. For an overview of the types of tofu, see Tofupedia here.
What is the best way to make tofu taste like scrambled eggs?
The secret to the ultimate tofu scramble recipes is kala namak! This salt has a sulphurous taste, so it’s great for a vegan scrambled egg recipe where you want to mimic the taste of eggs.
If you look at a few recipes for tofu scramble, you might see nutritional yeast added. I love nutritional yeast; this star vegan ingredient is perfect for making vegan cheesy sauces and cashew cheese or just sprinkling on popcorn. However it’s not eggy (to me) so I’m not sure why it features in so many a scrambled tofu eggs recipe. I’d only use it in my tofu scramble if I wanted a cheesy version.
On the other hand, when it comes to tofu scramble, black salt is indispensable to the eggy taste, so don’t skip it if you want an eggy flavour!
Now, onto my recipe for the easiest and best tofu scramble recipe! (In my humble opinion.)
Silken Tofu Scramble
- Nonstick skillet
- 1 tbsp olive oil approximately, optional
- 1 onion chopped
- Handful carrot peeled and chopped, optional
- 1 clove garlic minced
- 1 tomato chopped, optional
- 1/4 tsp kala namak
- 1 tsp turmeric
- 1 package silken tofu approximately 350g
- Cooked leftover veggies
- Add enough olive oil to coat the bottom of your skillet (or you can leave out oil if using nonstick). Saute onion and carrot (if using) in the olive oil in a frying pan until the carrots start to soften and onion begins to turn translucent.
- Add the garlic and saute until it begins to brown slightly.
- Add the chopped tomatoes, black salt and turmeric and cook until the tomatoes have softened and released their juices.
- Open the tofu and drain off any water. Then, crumble it into the frying pan and stir to mix with the other ingredients.
- Add any leftover veggies and mix everything together. Season to taste with salt and pepper and cook another minute or two, until the veggies and tofu are hot. Add more black salt if you want a stronger eggy flavour.
# Your Food
If you make this dish, please share — use #theveganword on Instagram or send me your pics and tell me how it turned out!
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I also use silken tofu for my vegan menemen scramble, and I use a vegan egg substitute in a different way in these pasteis de nata (Portugese egg custard tarts). I also put vegan egg to use in this homemade vegan egg pasta.