Scrambled Silken Tofu

This was a recipe created out of necessity. As much as I love living in Costa Rica I do miss my tofu. Silken tofu is readily available here and perfect for this scramble.

This recipe’s roots come from Colleen Patrick-Goudreau’s The Vegan Table. Modifications are my own and the original recipe can be found here.

Scrambled Silken Tofu

1 Tbs. oil

1/2 yellow onion + two sliced green onions (or any combination of the two), diced

1 tsp. minced garlic

4 large white mushrooms, sliced

1 package firm silken tofu (the shelf-stable kind), drained

1/2 cup of any kind of greens, chopped (I used kale)

1/2 tsp. turmeric

1/2 tsp. cumin

1/2 tsp. smoked paprika (or regular)

1 1/2 Tbs. nutritional yeast

1/4 tsp. salt (black salt gives food an eggier flavor so feel free to use that instead)

Freshly ground pepper, to taste.


  • Sauté onions in oil until translucent. Add garlic and sauté for 1 minute.
  • Add mushrooms to the pan and cook until tender. 
  • Add spices and stir to combine. Cook for one minute to bring out the flavors.
  • Add tofu to the pan and break into medium size pieces. Don’t break it up too much as you want to maintain that “scrambled eggs” look.
  • Add greens and cook until tender for about 5 minutes. Sprinkle nutritional yeast into the pan and stir to combine.

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