If you’re on the lookout for an easy, tasty, and protein-packed breakfast, silken tofu scramble is a total game-changer. It’s like the softer, creamier cousin of the more well-known firm tofu scramble.
The texture? Think dreamy, silky goodness that’s super comforting. Whether you’re new to tofu or a plant-based pro, this recipe is worth adding to your breakfast rotation!
Why Silken Tofu?
So, what’s the deal with silken tofu? Unlike the firmer varieties, silken tofu is super smooth and has way more moisture. That makes it perfect for creamy dishes like soups, sauces, and—of course—soft scrambles. Here’s why it’s awesome:
Super creamy: It has a soft, velvety texture that makes your scramble extra indulgent.
Packed with protein: It keeps you full and energized without weighing you down.
Healthy and light: No cholesterol, low in fat, and full of good-for-you nutrients.
Soaks up flavor: Silken tofu itself is pretty mild (milder than firm tofu), but it absorbs all the yummy seasonings you add.
What You’ll Need (Full Quantities In Recipe Card)
To whip up a seriously good silken tofu scramble, here’s what you’ll need:
- Silken tofu – The star of the show!
- Turmeric – Adds a golden yellow color (and a little earthy flavor).
- Black salt (Kala Namak) – This is the secret to making it taste a bit eggy!
- Plant-based milk – Optional, but it makes everything even creamier.
- Garlic & onion powder, and paprika – Because more flavor = better scramble.
- Olive oil– Adds a little richness and prevents sticking.
- Cornstarch – Bind the sauce to the tofu creating a creamy coating
- Extras – Want to jazz it up? Toss in mushrooms, spinach, or bell peppers.
Silken Tofu Scramble – Instructions
Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a scoop of vegan butter, letting it melt and coat the pan.
While the pan heats up, drain the silken tofu (no need to press it) and gently cut it into 0.5/1 cm squares
Add the tofu to the pan and cook for a few minutes, without stirring, until the tofu begins to turn slightly golden.
In a small bowl, whisk together cornstarch, paprika, turmeric, black salt, garlic powder, and onion powder. Gradually add plant-based milk, stirring until the mixture is smooth and free of lumps.
Pour the seasoning mixture over the tofu and let it cook for a couple minutes, allowing it to thicken and become creamy. Gently fold the tofu into the mixture, being careful not to break it apart too much.
Season with black pepper. Taste and adjust the seasoning to your liking. Once the flavors are perfect, serve and enjoy! You can add in some veggies or spinach too.
How To Store
Refrigerate: Allow the tofu scramble to cool completely, then store it in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, warm it in a skillet over low heat, adding a splash of plant-based milk if it’s too thick. You can also microwave it for 1-2 minutes, stirring halfway through
Ways to Customize Your Scramble
One of the best things about this dish is how easy it is to tweak:
- Spice it up: Add smoked paprika, chili flakes, or a dash of hot sauce.
- Make it cheesy: Stir in some nutritional yeast for extra creaminess.
- Get your greens: Spinach, kale, or arugula add a healthy punch.
Silken vs. Firm Tofu Scramble: What’s the Difference?
Both are great, but here’s how they compare:
| Feature | Silken Tofu Scramble | Firm Tofu Scramble |
|---|---|---|
| Texture | Soft, creamy, custard-like | Crumbly, more structured |
| Cooking time | Quick, just heat and season | Takes longer to break up & cook |
| Best for | Toasts, bowls, and wraps | Breakfast burritos, tacos |
| Flavor | Light, eggy, and smooth | Heartier, with a firmer bite |
DID YOU MAKE THIS RECIPE?
If you try this silken tofu scramble, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Silken Tofu Scramble
Ingredients
- 300 g silken tofu
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kala namak black salt
- 1/3 cup soy milk
- 1 tsp cornstarch
- 1/2 tbsp olive oil or vegan butter
- bread to serve optional
Instructions
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a scoop of vegan butter, letting it melt and coat the pan.
- While the pan heats up, drain the silken tofu (no need to press it) and gently cut it into 0.5 cm (1/4 inch) cubes.
- Add the tofu to the pan and cook for a few minutes, without stirring, until the tofu begins to turn golden and slightly crispy.
- In a small bowl, whisk together cornstarch, paprika, turmeric, black salt, garlic powder, and onion powder. Gradually add plant-based milk, stirring until the mixture is smooth and free of lumps.
- Pour the seasoning mixture over the tofu and let it cook for a couple minutes, allowing it to thicken and become creamy. Gently fold the tofu into the mixture, being careful not to break it apart too much.
- Season with black pepper. Taste and adjust the seasoning to your liking. Once the flavors are perfect, serve and enjoy! You can add in some veggies or spinach too.
