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Soft tofu scramble on two halves of toast on a p;ate

Best Silken Tofu Scramble In Minutes

Silken tofu scramble is a great breakfast option as it's delicious, healthy and rich in protein. Plus, you can make it in 15 minutes with only 4 ingredients!
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 98kcal
Author Jess & Dan


  • 300 g silken tofu
  • 1 tablespoon nutritional yeast
  • ½ teaspoon turmeric powder
  • ¼ teaspoon kala namak


  • In a small frying pan or saucepan, break up the tofu with a spoon or spatula and then add all of the ingredients. Heat it over a medium heat.
    300 g silken tofu, 1 tablespoon nutritional yeast, ½ teaspoon turmeric powder, ¼ teaspoon kala namak
  • Vigorously stir everything to help further break up the tofu, and keep going until you get a nice scrambled egg consistency.
  • It should only take a couple of minutes to heat through - try not to over do the stirring as that will risk the tofu breaking down and losing its texture.
  • Serve up on buttered toast or as part of a big breakfast.


  • This scramble keeps in the fridge for two days but is best eaten fresh.
  • We don’t recommend freezing as it doesn’t retain its texture well after freezing.
  • It’s really important to use firm silken scramble, not soft silken tofu. Soft silken tofu is too wet.
  • To replicate the ‘eggy’ flavour it’s really important to use kala namak. There’s isn’t a suitable alternative for this.
  • A note on the serving size – this recipe serves two as a main (e.g. on toast), but will serve four as part of a big full English breakfast or in a burrito.


Calories: 98kcal | Carbohydrates: 6g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg