scrambled tofu for breakfast

scrambled tofu for breakfast

A couple of weeks ago I ate some delicious asian style scrambled tofu at a cafe. In my pre-vegan days one of my favourite weekend breakfasts was scrambled eggs on toast. I have never tried to replace it with scrambled tofu, figuring that it would just be a disappointment. As a general rule I hate replica foods, at best I find them a disappointment, at worst disgusting.

But this week I gave it a go. Almost every scrambled tofu recipe out there uses firm tofu. I can’t think why, the texture is just wrong. I used silken tofu because it most closely resembles the soft texture of good scrambled eggs. With some turmeric for colour, fried onion, liquid smoke and chilli for flavour, what I produced was not just a really credible replica of scrambled eggs, but a really, really delicious dish in its own right. It will become a regular Sunday breakfast.

I served it on sourdough toast ‘buttered’ with some cashew cheese.


scrambled tofu
prep time
cook time
total time
recipe type: breakfast
serves: 2
  • 1 onion (thinly sliced)
  • 300g silken tofu
  • ½ teaspoon turmeric
  • 3 drops liquid smoke (don't add too much, it is nicer when it is subtle)
  • sriracha chilli sauce
  • salt
  • 1 tablespoon olive oil
  1. Heat the oil in a frying pan and fry the onion until nicely brown. Don't shortcut here, the flavour relies on the onions being nicely caramelised.
  2. Add the silken tofu and break up into small pieces
  3. Add the turmeric and liquid smoke and continue to fry stirring occasionally.
  4. Once done stir in a few drizzles of sriracha chilli sauce. Add salt to taste.



2 thoughts on “scrambled tofu for breakfast”

  • I don’t think I’ve tried liquid smoke in a tofu scramble!

    Have you ever used black salt in yours? If you miss the taste of eggs then it might appeal to you.

    • The liquid smoke/chilli combo is great in this dish. Only a tiny bit of smoke, so it is really subtle. I haven’t tried the black salt yet, but the sulphurous part of the egg experience was never my favourite part, it was the texture I craved and the silken tofu does it really well. I have about five kinds of salt at the moment, a sixth can’t hurt. Will give it a try. 🙂

Leave a Reply

Your email address will not be published.

Rate this recipe: