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+ servings

Silken Tofu Scramble

A delicious tofu scramble with a delightful and easy to tolerate soft texture.
Course Breakfast
Cuisine American
Keyword Pureed Texture, Recipes, Soft Texture, Tofu, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 158kcal


  • skillet
  • Measuring Spoons
  • spatula


  • 0.5 tbsp extra virgin olive oil
  • 12.3 ounces firm silken tofu 1 block
  • 1.5 tsp ground cumin
  • 0.5 tsp thyme dried
  • 0.5 tsp paprika
  • 0.25 tsp turmeric
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.125 tsp black salt kala namak
  • 0.25 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp nutritional yeast
  • 2-4 tbsp water


  • Put your skillet over medium-low heat. Add the extra-virgin olive oil and crumble the silken tofu into the pan. It's okay if the tofu is in large chunks; it will break up more as you cook it. Sauté the tofu for about 10 minutes, stirring every few minutes.
  • Pour in your spices and salts and stir around for about 30 seconds.
  • Add the lemon juice and stir more.
  • Pour in the nutritional yeast and stir the scramble more.
  • Add the water. Start with 2 tablespoons and add more if it looks like it needs more moisture. Cook for another minute or two.
  • Enjoy!


  • To make suitable for the pureed diet stage: After cooking, add the tofu scramble to a food processor and blend until smooth.
  • This recipe is suitable for the soft diet stage and beyond as is.
  • If you would like to add in vegetables while cooking, add aromatics like onions and garlic along with the tofu. Add other vegetables after cooking the tofu for about 5 minutes.
Recipe inspired by the scrambled tofu recipe in Vegan With A Vengeance by: Isa Chandra Moskowitz


Calories: 158kcal | Carbohydrates: 6g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 491mg | Potassium: 473mg | Fiber: 4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4mg