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Home » Soy Based Recipes » Dairy Free Recipes » Dairy Free Desserts & Snacks

Scrambled Silken Tofu

Published: Jun 30, 2022 · Modified: Nov 30, 2022 by Harriet Britto · 1 Comment

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This deliciously easy scrambled silken tofu recipe is suitable for anyone looking for an egg alternative meal.

This dish is quick to make and looks like and has a similar texture to real scrambled eggs that are light, fluffy, moist, and silky smooth.

An easy eggless breakfast made with silken tofu.
Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • Ingredients
  • Equipment
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Storage
  • Reheating
  • Recipe
  • Feedback

Why You Will Love This Recipe

  • This recipe is for you if you are allergic to eggs, vegetarian, vegan, or simply looking for more healthy recipes to include in your diet.
  • It is dairy-free and gluten-free.
  • It is packed with flavor and protein and is low in fat.

Cost to Make

Estimated cost = $2.70 or $1.35 per serve

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Image showing ingredients to make this scrambled tofu recipe.

Silken tofu - has a soft, smooth, silky, and almost egg-like texture and is the best option for making this tofu scramble. You can use soft silken tofu or firm silken tofu.

Nutritional yeast flakes - This non-active yeast gives dishes a cheesy umami flavor. Read this article if you would like to know more about nutritional yeast.

Oil - you only need a small amount of oil for frying use a neutral-flavored oil like vegetable oil or extra virgin olive oil.

Seasonings - we used garlic and onion powder to flavor this tofu scramble, along with salt and black pepper.

Tumeric powder - will give the tofu scramble a yellow egg-like color, but you don't want to use too much of it because it has a strong flavor and can overpower the dish.

Optional

Indian black salt (Kala namak) powder - this salt has a pinkish color with an egg-like sulphur smell and is slightly sour. 

Indian black salt powder.

You can find it in most Indian grocery stores. Kala namak is usually added at the end of cooking because its flavor does diminish with excessive cooking.

Equipment

A good nonstick pan is a must for this recipe.

Instructions

A block of silken tofu being patted dry.

Step 1 - Remove the silken tofu from the packet, place it on a folded piece of absorbent paper, and allow it to stand for 20 minutes to soak up moisture. Then pat the top and sides dry with another piece of absorbent paper.

Silken tofu cut into cubes.

Step 2 - Slice the tofu into half lengthwise and then into 2.5 cm (1 inch) pieces or slightly larger.

Pan fried silken tofu.

Step 3 - Heat the oil in a nonstick pan over medium heat. Use a good nonstick pan for this recipe, and if you don't have a nonstick pan use extra oil because you don't want the tofu to break into small pieces this early in cooking.

Place the tofu pieces in the pan and let them cook on one side for about 3-4 minutes or until golden, then carefully flip and cook the other side for another 3-4 minutes or until golden.

Cooking the tofu this way will release more moisture from it, and it will shrink. The pan should be dry and the tofu golden brown on both sides before moving on to the next step.

Pan fried silken tofu and other ingredients in a frying pan.

Step 4 - Add the garlic powder, onion powder, turmeric, and nutritional yeast.

Silken tofu being broken into smaller pieces.

Step 5 - Then gently break up the tofu into smaller pieces to evenly mix in the seasonings.

Pan fried scrambled tofu.

Step 6 - Season to taste with salt and pepper before serving hot. Sprinkle with Indian black salt (if using) just before serving.

Recipe Tips

Use a nonstick pan

Use a good nonstick frying pan for this recipe, or if you don't have a nonstick frying pan, use a little more oil because you want to keep the tofu pieces whole as they cook to a golden brown color.

Cook off the moisture

As you cook the tofu pieces, they will release moisture and shrink, which is what we want.

You want to keep cooking the pieces until most of the water has evaporated. The pan should look almost dry before adding the seasonings and breaking them into smaller pieces.

If you don't cook off the excess moisture, the soft tofu scramble will be too wet and mushy and not that pleasant to eat.

About the seasonings

Season the silken tofu eggs to taste. However, if you have never used garlic powder, onion powder, or turmeric powder, stick to the amounts stated in the recipe because these can be overpowering if you use too much.

A frying pan with scrambled tofu.

Serving Size

A serving size is half the recipe.

Calories Per Serve

A single serving of this scrambled silken tofu is about 143 calories.

Serving Suggestions

Serve on toast for breakfast, in a wrap, or in toasted sandwiches for lunch or dinner.

Storage

If you have any left-over tofu scramble, it can be stored in the fridge for about three to four days in an airtight.

Reheating

Reheat over low heat in a nonstick frying pan or the microwave oven

Scrambled tofu on toast.

If you like this scrambled silken tofu recipe you might also like these recipes with silken tofu.

  • A green goddess smoothie made with spinach, kiwi fruit, and silken tofu.
    Spinach Tofu Smoothie
  • Tofu chocolate mousse with dairy free cream, a strawberry and grated chocolate on top.
    Tofu Chocolate Mousse
  • Dairy free tiramisu speculoos
    Dairy Free Tiramisu Speculoos Dessert
  • White Chocolate and Raspberry Blondies - Egg-Free Recipe

Or try these easy recipes:

  • Sesame Ginger Tofu
  • Japanese Style Gluten Free Chicken Meatballs
  • Silken Tofu Sour Cream

Recipe

A breakfast plate of toast with scrambled silken tofu and pan fried tomatoes.

Scrambled Silken Tofu

Harriet
Scrambled silken tofu is a healthy alternative to scrambled eggs. It is easy to make and can be ready in 15 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
ESTIMATED COST : $2.70 or $1.35 per serve
Course Breakfast
Cuisine Australian, Western
Servings 2
Calories 145 kcal

Ingredients
  

  • 2 teaspoons vegetable oil
  • 300 grams (10.58 ounces) of silken tofu (can also use soft tofu)
  • 1 tablespoon nutritional yeast flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon turmeric powder
  • salt and pepper to taste

Optional

  • Indian black salt (kala namak) to taste
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Instructions
 

  • Remove the silken tofu from the packet, place it on a folded piece of absorbent paper, and allow it to stand for 20 minutes to soak up moisture. Then pat dry with another piece of absorbent paper.
  • Slice the tofu into half lengthwise and then into 2.5 cm (1 inch) pieces.
  • Heat the oil in a nonstick pan over medium heat. Add the tofu pieces and cook for about 5- 8 minutes or until golden brown on both sides, turning them once during cooking.
    As the tofu cooks, it releases water, and the pieces will shrink. Cook the tofu pieces until all the water has evaporated from the pan, and adjust the heat if necessary to avoid burning.
  • Add the garlic powder, onion powder, turmeric, and nutritional yeast. Then gently break up the tofu into smaller pieces as you stir the seasonings in.
  • Season to taste with salt and pepper before serving hot.
  • Optional - Season the tofu scramble with Indian black salt before serving.

Notes

Use A nonstick pan
Use a good nonstick pan for this recipe, or if you don't have a nonstick frying pan, use a little more oil because you want to keep the tofu pieces whole as they cook to a golden brown color.
 
Cook off the moisture
As you cook the tofu pieces, they will release moisture and shrink, which is what we want. 
You want to keep cooking the pieces until most of the water has evaporated. The pan should look almost dry before adding the seasonings and breaking them into smaller pieces.
If you don't cook off the excess moisture, the soft tofu scramble will be too wet and mushy and not that pleasant to eat.
 
About the seasonings
Season the silken tofu eggs to taste. However, if you have never used garlic powder, onion powder, or turmeric powder, stick to the amounts stated in the recipe because these can be overpowering if you use too much.
 
Nutrition Facts
Scrambled Silken Tofu
Serving Size
 
1 = half the recipe
Amount per Serving
Calories
145
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Monounsaturated Fat
 
2
g
Polyunsaturated Fat
 
2
g
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
4
mg
0
%
Potassium
 
8
mg
0
%
Carbohydrates
 
4
g
1
%
Fiber
 
0
g
0
%
Sugar
 
0
g
0
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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    Recipe Rating




  1. Nicolette says

    September 16, 2022 at 11:44 am

    5 stars
    Turned out well.

    Reply
Author image

Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

More about me →

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