Silken Tofu Scramble

5 from 1 vote

This silken tofu scramble is easy to make, filled with flavors and has the same egg-ish satisfying consistency. Perfect for your next Sunday brunch or a filling lunch.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Lunch

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, healthy, nut-free, tofu, vegetarian

Servings: people

Calories: 88kcal

Author: Jessica Laroche

Ingredients

Spices

1 tbsp nutritional yeast
1 tsp dried Italian herbs
¼-1/2 tsp salt regular or black salt, see note
¼ tsp ground turmeric
¼ tsp paprika
¼ tsp ground black pepper

For the tofu

454 g silken tofu
1 small white onion diced
½ red pepper diced
1 clove of garlic crushed

Instructions

In a large non-stick pan, cook the onion and red pepper on medium-high heat until softened and browned, about 5-7 minutes (use a little oil or water to prevent the veggies from burning).
Then, add the garlic and the spices (Italian herbs, nutritional yeast, paprika, turmeric and salt and pepper). Stir and cook for about one more minute.
Transfer to a plate and set aside. Put the pan back on the stove (no need to wipe clean).
Add the whole block of silken tofu to the pan and cut in large pieces using a spatula. Silken tofu is soft and delicate and will further break as it cooks, so make sure to keep the pieces big for now so you don't end up with a mushy texture at the end. Spread the cubes in the pan and cook for about 5 minutes (on medium-high heat) without touching the pieces too much so they have enough time to brown. Then, flip the pieces and let the other sides cook for 5 more minutes, or enough to brown. Flip once or more or until the tofu chunks are browned on most sides and lost most of their water. This can take a total of 10-15 minutes.
Then, transfer the onion-pepper mixture back to the pan. Stir very gently and cook for a few more minutes to warm everything up. Taste and adjust the seasoning.
Serve right away with toast, avocado and roasted potatoes, if desired. Store leftovers in a air-tight container for up to 3 days.

Video

Notes

When you just start cooking the tofu, keep the chunks larger than you want them to be. As the mixture cooks, the pieces of tofu will break more and get smaller due to loosing lots of water. Starting with larger chunks will prevent ending with a mushy scramble. And be gentle when stirring and flipping (use a spatula) as the silken tofu is so delicate.
You can use black salt (Kala Namak) instead of regular salt. It has a natural flavor that reminds of eggs (higher in sulphurous) which would work great in this dish. Start with ¼ tsp and work your way up.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition