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This tofu scramble takes just 10 minutes to make! Use up your leftover veggies and make this quick silken rainbow tofu scramble!

Silken Tofu Scramble

Caitlin Galer-Unti
A quick vegan silken tofu scramble
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Servings 2
Calories 251 kcal


  • 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.


You'll need a good quality skillet. I recommend the Le Creuset enamelled cast iron non-stick skillet.
You can find black salt (kala namak)in Indian supermarkets or you can easily buy it online here.
Stores and reheats well, so store any leftovers in Tupperware and reheat before serving. I often double the recipe and make enough for breakfast for a few days.
You can use whatever leftover veggies you have around that you'd like in your scramble. I have used leftover cooked bell peppers, aubergine/eggplant, courgette/zucchini.
Keyword quick, silken tofu, tofu, tofu scramble, vegan