7-Minute Vegan Silken Tofu Scramble (Egg-Free & Protein-Packed!)
Whip up this vegan silken tofu scramble in just 7 minutes! Creamy, eggy, and protein-packed — the perfect healthy vegan breakfast recipe with kale, scallions, and spices.
Ingredients
- 1 14 oz / 400 g block silken tofu – drained
- 1 cup kale chopped (about 2–3 leaves)
- 2 scallions sliced thin
- 2 cloves garlic minced
- 2 tablespoons nutritional yeast
- ½ teaspoon turmeric for color
- ½ teaspoon smoked paprika optional
- ½ teaspoon kala namak black salt – or regular salt if unavailable
- 2 tablespoons vegan cheese shredded or crumbled
- 2 tablespoons plant milk soy, oat, or almond or water
- 1 teaspoon miso paste if serving with rice
- 1 cup cooked rice optional, for serving
- 1 teaspoon olive oil optional, for sautéing
Instructions
- Sauté aromatics – Heat oil in a non-stick skillet, add garlic and scallions, and cook until fragrant.
- Add tofu – Gently break silken tofu into the pan, keeping some larger chunks for texture.
- Season – Stir in nutritional yeast, turmeric, paprika, and kala namak (black salt).
- Mix in greens & creaminess – Add chopped kale and a splash of plant milk; cook until kale wilts.
- Finish & serve – Fold in vegan cheese, let it melt, then serve hot over toast or rice with miso.