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Silken tofu scramble on a white plate with 3 pieces of crackers.

Soft Tofu Scramble

5 from 3 votes
This soft silken tofu scramble recipe looks and tastes just like scrambled eggs. It's perfect as a vegan breakfast, brunch or lunch.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes


  • Cutting board and knife
  • Frying pan


  • 14 oz (400 g) silken tofu not regular tofu
  • 3 scallions white + green parts
  • 1 red pepper
  • 1 teaspoon oil
  • ¼ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika powder
  • ¼ teaspoon black salt kala namak, more to taste


  • Drain the silken tofu in a fine-mesh sieve while you chop the vegetables (see step-by-step pictures above).
  • Cut the vegetables. Wash the scallions and the pepper. Slice the scallions. Save the green parts as a topping. Core the red pepper. Cut it into thin strips and finely dice it.
  • Sauté the vegetables. Heat a large frying pan (preferably nonstick) with your preferred cooking oil. Sauté the scallions and red pepper over medium-high heat (approx. 5 minutes). When soft and golden, transfer the vegetables to a bowl.
  • Cook the tofu. Add more oil to the same pan. Add in the silken tofu and break it up into 1.5 inches (4 cm) pieces. Smaller pieces will form naturally as the excess liquid evaporates and when you flip the tofu around. Let them cook over medium-high heat without stirring for 3 minutes. Once the tofu starts to turn golden underneath, and most of the excess water has evaporated, flip the pieces around.
  • Season. Add the turmeric, garlic powder, and paprika powder to the pan. Continue cooking over medium heat and stir every so often. If pieces start to stick to the pan, use a soft spatula to release them.
  • Assemble. When the pieces have firmed up, add the black salt and give it a good stir. Finally, add in the sautéed bell pepper and the green parts of the scallions


  1. Never replace silken tofu with extra-firm tofu (block tofu) as you won't get that egg-like texture.
  2. Note that there are two types of silken tofu: soft silken tofu and firm silken tofu. The firm type holds its shape a little better and is more appropriate for making tofu scramble. However, we've only been able to find soft silken tofu and it worked perfectly fine.
  3. Use a nonstick pan, especially if making the recipe with soft silken tofu. As you can see in the recipe video, the tofu tends to form a skin that sticks to the bottom of the pan. Using a non-stick pan and adding a little bit of oil helps with that and prevents burning.
  4. Optional add-ins: nutritional yeast, onion powder, fresh herbs, even hot sauce. If you want to make it extra special, serve it with vegan sausage.
  5. You can make silken tofu scramble up to 3 days ahead of time and store it in an airtight container in the refigerator.


Calories: 155kcal | Carbohydrates: 11g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Fiber: 2g | Sugar: 6g
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