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.
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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.
Silken tofu is a budget-friendly and healthy food that can be used not only to make vegan scramble but also for chocolate mousse or ranch!
You’ll be amazed by the texture and flavor of this easy protein-packed breakfast. It is perfect on some toast alongside your favorite morning beverage.
Be sure to try our chickpea omelette next!
Recipe overview
- 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.
Ingredients needed
- 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.
We love this vegan scramble on crusty bread or a bun, with a side of ketchup, alongside sautéed veggies, with a slice of chickpea meatloaf, or roasted potatoes!
It works as a low-carb breakfast, brunch addition, or a lazy dinner.
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.
Don’t overmix
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!
Ingredients
- 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
- 2 tablespoons nutritional yeast
Toppings (optional)
- 3 tablespoons parsley chopped
- 2 tablespoons chives chopped
Instructions
- 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!
Notes
- 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.
The best recipe I’ve tried from the Internet! Seriously! I’m Indian so I added a bit more portion of spices. It taste just like eggs!
yay, sounds great! thanks so much for sharing :)
The best recipe I’ve tried from the Internet! Seriously! I’m Indian so I added a bit more portion of spices. It taste just like eggs!
This was the first non-frozen vegan breakfast that I made, and it not only inspired me to try new recipes but helped me continue on my journey of finding my love for healthy food. Thank you so much! 15/5 recipe!
makes me so happy to read, Jaid! Thank you for taking the time to leave your comment, this tofu scramble is one of our go-tos :)
I came upon the recipe because not really knowing how to use silken tofu – it’s really good, even without the mushrooms and the black salt (learned about that as well today 🙂). Thanks !
I really enjoyed this recipe and it’s a great scramble base. Next time I might reduce the spices by half. I saw the Indian lady who commented is going to double the spices, so it just goes to show how people’s tastes can be different.
Hi Tracy, thanks so much for sharing! You’re totally right, people’s taste preferences can differ vastly :) This is one of the first things I learned as a recipe blogger, haha! There’ll always be someone who downright hates your recipes. I tend to like mild and less flavored meals just like you, my husband couldn’t have enough salt, spice, etc!
I added asparagus and scapes instead of onions and mushrooms and used the same seasoning. Delicious and so easy. My 2year old granddaughters loved it.
sounds really good, thanks so much for sharing! We’re stoked that the girls liked it :)
How much nutritional yeast should be used? It isn’t in the ingredients list.
you’re right, it’s missing somehow! Use 2 tbsp nutritional yeast for this scramble :) I’ll add it to the card now. Sorry!
Sounds delicious and I would love to try it. Before I do, could you recommend a black salt brand? When I went to order some on Amazon I noticed that some brands were reportedly white salt with charcoal dusting.
oh, you need to look out for the words ‘kala namak’ to pick the black salt that tastes like eggs :) the brand The Spice Lab is a good example!