Silken Tofu Scramble

I love a silken tofu scramble for an eggless breakfast on a Sunday. It’s delicious as part of a vegan fry up, or piled onto thickly sliced toast!

Silken tofu scramble with toast

I love to have a little bit of a ‘nicer’ breakfast at the weekend- not that I don’t love my trusty overnight oats and breakfast bars, but there’s something lovely about having the time to make breakfast from scratch. On days where I want something sweet, vegan baked pancakes hit the spot. On the days when I fancy something light and savoury, a vegan scramble is the way to go. 

Scramble is one of those dishes which really reminds me of childhood. Scrambled eggs on toast was a go-to in my house, and so easy to make. This eggless breakfast is just as easy, but certainly much healthier. There’s nothing to say you can’t enjoy your favourite childhood meals on a plant-based diet!

vegan breakfast scramble on plate

What do I use instead of egg?

There’s plenty of options when it comes to vegan scramble- egg substitutes, flour mixes, and even chickpeas. For this recipe, I use scrambled silken tofu mixed with chickpea flour.

vegan breakfast scramble in pan

Silken tofu is my top choice when it comes to tofu scramble, as I find that firm tofu gives larger and firmer chunks, which aren’t ‘eggy’ enough for me. If you like your tofu breakfast scramble to be a little chunkier, go ahead and use firm tofu for the recipe- but leave out the chickpea flour.

What’s in silken tofu scramble

The base of this tofu breakfast scramble is simply silken tofu and chickpea flour. The silken tofu gives the ‘eggy’ texture, but the chickpea flour holds it together so it has consistency.

ingredients for silken tofu scramble

I fry off some red onions and throw them into the scramble at the end along with plenty of spinach. The onions add a lovely bit of crunch and a pop of flavour, whilst the spinach adds freshness and helps keep the scramble super healthy.

Tofu scramble seasoning

I like to keep the seasoning relatively simple in my silken tofu scramble. The one must-have seasoning for me is black salt. This gives the scramble its signature eggy flavour, despite being a completely eggless breakfast! I’ve written a bit more about this ingredient in my eggless frittata recipe.

Besides from black salt, I use some garlic and onion powder, as well as finishing it off with some black pepper. These spices give the scramble a lovely depth of flavour, and help it to taste more like traditional scrambled egg. 

silken tofu scramble in bowl

The other important seasoning is turmeric. I use a very small amount of this as it doesn’t contribute to taste, but instead adds a subtle yellow colour which makes the tofu look more like egg. Feel free to leave this out if you aren’t worried about the colour of the scramble or are sensitive to the taste of turmeric.

How to make silken tofu scramble

Making this vegan scramble is super easy. Start by heating a little oil in a frying pan over a medium heat. Add the sliced onion and fry until soft and slightly golden. Place it to one side. 

Next, we want to cook and dry out the tofu as much as we can. Raise the heat medium high, and add the whole block of tofu to the pan. Break it up into large chunks (these will break down later, so leave them quite big). You can add a little extra oil to the pan here if the tofu starts to stick.

Cook for about 5 minutes, stirring and turning the pieces gently every so often. You’ll notice water coming out of the tofu and cooking off, and a bit of browning on the chunks. The water should stop coming out after about 5 minutes.

Sprinkle over the chickpea flour, black salt, onion and garlic powder. Give it a good stir and cook for 2 minutes more. You will need to stir a little more vigorously here to distribute the spices, and this is where the tofu will start to break up into more ‘scramble’ like pieces. Feel free to break it up as much as you fancy.

Add the onion and the spinach to the silken tofu scramble, mix and cook until the spinach has wilted, about 1 more minute.

How long will it last?

Silken tofu scramble will keep up to 3 days in an airtight container in the fridge. You can reheat it in a pan, or you can just pop it in the microwave for a couple of minutes. I wouldn’t recommend freezing vegan scramble- it won’t be its best after being in the freezer.

Fancy something else?

When it comes to things on toast, scramble is second only to baked beans! If you agree with me, you might like this simple homemade vegan baked beans recipe.

If you’re in the mood for a sweet breakfast, why not try these super easy vegan banana pancakes? They’re a healthy, vegan alternative to traditional American pancakes. If you prefer crepes, these coconut milk crepes might just fit the bill.

Or if you’re just wondering how else you can eat your delicious tofu scramble, it works great in these tofu breakfast burritos!

vegan breakfast scramble on plate

Silken Tofu Scramble

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine English
Servings 2
I love a silken tofu scramble for breakfast on a Sunday. It’s delicious as part of a vegan fry up, or piled onto thickly sliced toast!
4.94 from 15 votes


  • 2 tsp olive oil
  • 1 medium red onion sliced
  • 1 pack silken tofu ~400g
  • 1 tbsp chickpea/gram flour
  • 1 tsp black salt kala namak
  • ½ tsp onion granules
  • ½ tsp garlic granules
  • ½ tsp turmeric powder
  • 2 handfuls spinach


  • Heat the oil in a frying pan over a medium heat. Add the sliced onion, and fry for 3-5 minutes until softened. Remove the onion from the pan and set to one side.
  • Add the block of tofu to the pan and break up into large chunks. Increase the heat to medium-high and cook for 5 minutes, stirring and tuning the tofu every so often. After 5 minutes the tofu should have stopped releasing water and be golden brown.
  • Add the chickpea flour, black salt, onion and garlic granules and turmeric powder to the pan. Stir well, breaking up the tofu into a small scramble as you go. Cook, stirring, for 2 minutes until the spices are evenly distributed.
  • Add the spinach and fried onion into the pan, mix, and wait for the spinach to wilt.
  • Season with black pepper.
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34 thoughts on “Silken Tofu Scramble”

  • 5 stars
    This is amazing. Thanks for the recipe!

    • No problem, glad you enjoyed it 🙂

  • This is such a great use of tofu. It looks so delicious – the perfect breakfast!

    • Thank you Lindsay, I would have to agree!

  • 5 stars
    I really like this plant based breakfast idea! I’m trying to add more vegan meals to my rotation and this fits perfectly!

    • Thanks Jessie, this one will definitely fit perfectly in your rotation!

    • I’m so glad you agree!

  • Christina says:

    5 stars
    So delish! What a great way to use tofu!

    • Thanks Christina, I love how versatile tofu is 😀

  • Leo J Driscoll says:

    Is it important to use granules instead of onion salt or garlic salt/powder?

    • You could definitely use garlic or onion powder. I would be cautious using garlic or onion salt, as these tend to be more salt than onion/garlic, and might result in a very salty scramble!

    • Thanks Laura, I love this at the weekend too 🙂

  • 5 stars
    I would have never thought of making tofu like this. What a brilliant idea.

    • Thank you Sunrita! I hope you give it a go 🙂

  • 5 stars
    What a great idea! I love silken tofu. Yum!

    • Thanks Amy, I love silken tofu too! 😀

  • Christie Gagnon says:

    5 stars
    Now this is my kind of breakfast, delicious!

    • Thanks Christine, glad you enjoyed the recipe 🙂

    • Thank you Jamie, so pleased you enjoyed it!

  • Elizabeth says:

    5 stars
    Great recipe! So delicious!

    • Really pleased you enjoyed it Elizabeth, thanks for letting me know!

  • Catherine says:

    5 stars
    This tasted amazing!

    • That’s great to hear 🙂

  • 5 stars
    Such an easy recipe for a busy morning.

    • I love this as a weekend brekkie, but it’s great to hear you enjoyed it on a busy morning too!

  • 5 stars
    I made this today, I did substitute spinach with kale and it was delicious. I wasn’t sure on adding the chickpea flour, but after eating it, I loved the layer of texture it added to the tofu scramble, my only error was not taking out the onion/kale and then frying tofu, but it still turned out fabulous, and I did accompany it with hash browns, it looked just like a skillet meal from Perkins, yum thank you for the recipe, I’ll be making this again!

    • Hi Sandra, thank you so much for your thoughtful comment and lovely feedback! I’m so glad you enjoyed this recipe 🙂

  • 4 stars
    I HATE tofu scramble made with firm tofu! Texture is off, even though I found a good spice blend I like. Last weekend was silken tofu scramble and it was better….ish. My kids weren’t a big fan of the soft texture. All chickpea hasn’t been a hit either – but combine silken and chickpea? Brilliant!

    This first batch was still a bit soft for what the kids are looking for, so I think I’ll up the chickpea flour at least 1.5x next time, but THIS is the way to do vegan scramble! Thanks!

    • Hi Amanda, thank you so much for the thoughtful comment! I’m really glad you enjoyed this recipe. I understand that everyone likes the consistency of their scramble differently, so it’s definitely a tricky one to get perfect. I hope that you tried it with an increased amount of chickpea flour. I’d love to hear how you got on 🙂

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