Soft Tofu Scramble
Tofu scrambles have been one of my go-to breakfasts since going vegan! While I typically default to firm or extra-firm tofu for my recipes, I was inspired to try the recipe with softer varieties after making a braised silken tofu dish recently. Now I'm hooked on this variation!
When soft tofu is pan-fried to cook off the excess liquid and achieve a light golden brown skin, it develops a texture much more reminiscent of real scrambled eggs! It's slightly fluffy and custardy on the inside, with a nice bite on the outside – much less dense and dry than crumbled firm tofu.
You'll find I included *a lot* of notes and tips in this recipe so that you can achieve the correct texture for your silken tofu, which is quite delicate out of the package! Don't be intimidated by the long recipe though; the recipe itself is quite easy and you'll spend most of your time simply waiting for the tofu to brown. Happy scramblin'!
- 1 (16 oz) container soft or silken tofu
- 2 teaspoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of turmeric (optional, for color)
- pinch of salt
- 3/4 cup sautéed veggies*
- pinch of black salt (optional, to garnish)
- pinch of pepper
*Note: Use any combination of your favorite veggies! Some of my faves are onion, mushroom, spinach and peppers. You can also add vegan sausage, bacon or cheese to these fillings.
- Very carefully remove tofu from packaging without breaking apart. Cut tofu into roughly 1" cubes. This may seem large, but the tofu will shrink considerably as it cooks, and it will inevitably break apart a bit as you stir it due to its delicate texture, so it will resemble more of a scramble once you're done. The key for this recipe is to be gentle while handling and stirring the tofu so that it doesn't get too mushy.
- Preheat a large nonstick skillet over medium-high heat. We *really* don't want our tofu to stick, so if the pan's nonstick coating is a little old or worn, add a few teaspoons of oil for extra insurance.
- Carefully transfer tofu to preheated pan. Allow the first side of the tofu cubes to cook undisturbed until a light golden brown "skin" has formed. This may take quite awhile (up to 3-5 full minutes) depending on your tofu, as soft and silken varieties contain so much excess liquid which must first be cooked off before they will brown.
- Once the first side is browned, very gently flip tofu with a spatula, and continue to cook, flipping carefully every minute or so until roughly all sides have lightly browned. Reduce the heat to medium if the tofu starts getting too dark. Tofu will shrink considerably as it cooks.
- Once the tofu has been brown roughly evenly, reduce heat to medium and stir in nutritional yeast, onion and garlic powder, and a pinch of kosher salt and pepper.
- Stir in your cooked veggies of choice to heat through, along with any other add-ins such as vegan sausage, cheese, etc. (I highly recommend cooking your veggies separately, setting them aside and adding them to the tofu at this stage. If you try to cook the veggies in the pan alongside the soft tofu before it has developed a skin, there's a good chance your tofu will turn to mush from all the extra stirring.)
- Stir in a very generous sprinkle of black salt at the last minute before serving if desired. (The flavor/aroma of the black salt tends to diminish if it's cooked a lot.)