The easiest silken tofu scramble recipe

Browned silken tofu covered with nutritional yeast and black salt on plate with avocado toast and hashbrown patty.

5 from 2 votes

The easiest silken tofu scramble recipe

While tofu scrambles are often made with denser tofu varieties, it's fun to switch things up with silken tofu instead. It makes a softer, lighter scramble that gets crispy on the outside. Great with avocado toast!

For this recipe, you can use either refrigerated or shelf-stable silken tofu.

Prep Time1

Cook Time25

Total Time26

Course: Breakfast

Cuisine: American, Vegan

Keyword: tofu recipe, vegan brunch, vegan eggs

Servings: people

Calories: 155kcal

Author: Cadry Nelson

Ingredients

1 Tablespoon avocado oil plus more if needed
1 package silken tofu refrigerated or shelf stable, firm or extra firm
1 Tablespoon nutritional yeast flakes plus more if desired
¼ teaspoon kala namak black salt
¼ teaspoon granulated onion

Instructions

Remove tofu from package and drain off any liquid.
Bring a large, non-stick skillet to a medium heat, and add oil. Once the oil is hot, crumble tofu into the skillet in big chunks. (The tofu will shrink a lot and break apart as it cooks.)
Don't touch the tofu or move it in the pan for at least 7 minutes. Allow it to sit in the skillet and develop crusty, brown spots where it's touching the oil. Especially if you're using water-packed tofu, it will release a lot of water as it cooks. Let it all cook off.
Once it has browned on one side, use a firm, silicone spatula to scrape it from the pan, being sure to get any crusty bits. (If it looks like the pan needs more oil after the water has cooked off, add more as needed - about 2 teaspoons.)
Then allow the tofu to sit for several more minutes and brown again. Once it has browned, scrape it off the pan again. Keep repeating this (leaving it to brown for several minutes & scraping it off) until it's browned all over.
(Depending on how much water is in your tofu and how browned and crispy you like it, you may need to do this about 6 times in total in roughly 23 minutes.)
As you're cooking the tofu, be sure to scrape all of the browned crispy bits from the skillet. Those crusty bits are what makes the silken tofu scramble so good.
Once the tofu is looking dry and has browned to your liking, it's time to add the seasonings. Add nutritional yeast, kala namak, and granulated onion. Stir to evenly incorporate the spices throughout the tofu.
Allow the spiced tofu to toast in the skillet for a couple more minutes. Taste and adjust any spices that you like. (If you're a big fan of nutritional yeast, you may want to add up to a half a Tablespoon more.) Then turn off the heat and serve.

Notes

Note about silken tofu: Shelf stable silken tofu usually comes in 10.9 ounce vacuum-sealed packages. Refrigerated tofu is usually sold in 16-ounce water-packed packages. Either will work for this recipe. The difference is water weight. Once all of the water has cooked out, the amount of tofu left at the end is the same. (I cooked both types separately & weighed them afterwards. The weight was basically the same.)

For slightly firmer tofu, use soft block tofu (which is different than soft silken tofu).

Storage & reheating instructions

Store leftovers in an airtight container in the fridge. It will keep for 3 or 4 days.

For the best texture, reheat in a skillet with a little bit of oil. Or you can reheat it in the microwave until warm.

Nutrition