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Silken tofu scrambled eggs on a plate, served with toast.

Silken Tofu Scrambled Eggs (Soft & Eggy)

Print Recipe
Silken tofu is the secret to a super soft, creamy, eggy tofu scramble! This vegan high-protein breakfast is SO easy to make and ready from start to finish in less than 15 minutes.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 274
Author Elizabeth

Ingredients

  • 2 16 Ounce Blocks Silken Tofu
  • ½ Yellow Onion diced
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Paprika
  • ½ Teaspoon Turmeric
  • ¼ Teaspoon Smoked Paprika
  • ¼ Teaspoon Pepper
  • ⅛ Teaspoon Chili Powder

Instructions

  • In a non-stick pan, cook the onion over medium heat for 3-5 minutes, until mostly soft.
  • Add the tofu and spices to the pan. Stir to break down the tofu and cook 3-5 minutes more, until the tofu is evenly coated with spices and is warmed through. Serve and enjoy!

Nutrition

Calories: 274kcal | Carbohydrates: 19g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 610mg | Potassium: 920mg | Fiber: 2g | Sugar: 7g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 4mg