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.
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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.
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.
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
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.
Step 2 - Slice the tofu into half lengthwise and then into 2.5 cm (1 inch) pieces or slightly larger.
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.
Step 4 - Add the garlic powder, onion powder, turmeric, and nutritional yeast.
Step 5 - Then gently break up the tofu into smaller pieces to evenly mix in the seasonings.
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.
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
If you like this scrambled silken tofu recipe you might also like these recipes with silken tofu.
Or try these easy recipes:
Recipe
Scrambled Silken Tofu
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
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.
Nicolette says
Turned out well.