Meet your new go-to savory breakfast idea! This flavorful silken tofu scramble has a perfect consistency and tastes so much like eggs you won’t believe it’s vegan.
While some people have a hard time letting go of cheese, others can’t go vegan because of eggs.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Luckily, there are so many great vegan substitutions on the market today! But you don’t need to buy fancy products to replace eggs in your diet.
Be sure to try our chickpea omelette next!
- Ready in only 15 minutes
- Packed with protein and flavor
- Great for vegans & non-vegans
- Quick savory breakfast idea
- Easily customizable
Whether you want to enjoy your silken tofu scramble for breakfast or any other time of the day, it definitely needs a place in your weekly meal routine.
- Silken tofu — also called soft tofu, is the main ingredient.
- Veggies — onion and mushrooms add texture and flavor to your scramble.
- Black salt — also known as “kala namak,” adds an eggy flavor!
- Spices — you can keep it as simple as salt, pepper, and garlic powder; we also like to add smoked paprika and nutritional yeast!
You can omit mushrooms and some spices for a more straightforward flavor and scramble.
Regarding kitchen equipment, you only need a cutting board, a knife, a pan, and measurement tools.
How to make silken tofu scramble
- Heat a non-stick pan over medium and sauté the onion.
- Add some spices and mushrooms and cook until all of their liquid has evaporated.
- Add the silken tofu and break it into small pieces with a spatula. Don’t overwork it!
- Add the remaining spices and cook your scramble until the tofu doesn’t release any more water.
- Serve warm on toast!
Find the exact ingredients and instructions in the recipe card below.
Storage & serving suggestions
This silken tofu scramble is best enjoyed right away. However, it also works for meal prep and batch cooking!
Simply store any leftovers in a lidded container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Tips for this recipe
Add-ins & substitutes
Try add-ins like fresh spinach, vegan sausage, vegan cheese, vegan butter, and bell peppers.
You can also go for half-half firm and silken tofu to create more texture, or use different spices like curry!
Make this silken tofu scramble the way you’ll love it.
What is black salt?
Black salt is very different from regular salt because it contains sulfur compounds naturally found in the Himalayan mountains in addition to sodium chloride (the primary chemical constituent in salt).
It can be found under Himalayan black salt, Indian black salt, or kala namak.
Vegan scrambles can be made with regular firm tofu or silken tofu. If choosing the latter, you get a smoother result, but you need to be careful not to overwork the tofu!
Cook off as much excess liquid as possible and let your non-stick pan create a slightly brown and crusty skin.
If your silken tofu scramble doesn’t quite come together, add one tablespoon of chickpea flour! This helps with consistency.
More breakfast ideas
Did you make this recipe and like it? Be sure to leave a review and comment below. You can also Pin this recipe here!
- 1 white onion, finely chopped
- 2 ½ cups button mushrooms (175 g), finely minced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups silken tofu (375 g)
- ½ teaspoon black salt (kala namak)
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 3 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- Place a non-stick or cast iron skillet over medium heat. Add the onion and a splash of water or oil and sautée for 2-3 minutes until fragrant and translucent.
- Add the chopped mushrooms, garlic powder, salt, and pepper to the pan. Stir to combine and cook over medium heat for 4-5 minutes, stirring occasionally.
- Once the liquid has evaporated and the mushrooms turn golden, add the silken tofu in small-ish chunks to the pan. Break it down gently with a wooden spoon or spatula and mix it with the rest of the ingredients.
- Add all of the spices: black salt, turmeric, smoked paprika, and nutritional yeast. Stir until well combined, then increase the heat to high.
- Cook until the silken tofu doesn’t release any more water and a light golden brown “skin” forms.
- Remove from the heat and serve on freshly toasted bread, topped with fresh herbs. Enjoy!
- You can leave out smoked paprika and nutritional yeast for a more straightforward flavor.
- The black salt is necessary for the eggy flavor; however if you cannot get your hands on it, use more regular salt instead.
- Find more tips and adjustments in the article above.
Nutrition Information:Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1080mgCarbohydrates: 20gFiber: 6gSugar: 8gProtein: 19g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!