Silken Tofu Scrambled Eggs infused with Zucchini is a delicious and healthy twist on traditional scrambled eggs. It’s packed with protein, vitamins and flavors making it a perfect breakfast or brunch option.
It is so unique and at the same time so comforting to discover egg free scrambled eggs.
Breakfast is important because it fuels energy for the day and also helps in metabolism.
Hence, vegan scrambled eggs are the best option because its quick, easy and satisfying.
Tofu scramble is a popular vegan breakfast but I added a twist to it by adding zucchini in it. This way it becomes a great combination of protein and fiber.
For dinner, my tofu soup is very popular and we love it. My air fryer tofu salad is a great lunch option and is a crowd pleaser too.
Tofu tikka masala is my favorite Indian comfort entrée on busy weeknights.
My kids often love crispy tofu nuggets for their after school snacks.
Moreover, it is important to include green veggies all through the day in our meals. Hence, silken tofu scramble with zucchini is a complete morning meal for the entire family.
What is silken tofu?
Silken tofu is made from soy milk and is very similar to regular tofu. However, its softer and blends well. Many times, its used as a replacement of eggs. Basically, silken tofu is coagulated without curdling the milk and is left unpressed.
Its great for desserts and so I usually make my vegan chocolate mousse with it.
Since, its great for baking, I often bake my green peas cookies.
I also make spicy tofu dressing for my salads or protein dips.
Why you will love this
Vegan and gluten free
Can be made oil free
Packed with protein and other nutrition
Beginner-friendly
Simple pantry staples used in this flavor-packed meal
Budget- friendly
Its a make-ahead recipe and is great for meal planning
Ingredients
Ingredients notes
Tofu – there are many varieties of tofu available but I used silken tofu because its perfect for replicating the creaminess of soft and fluffy eggs. Preferably extra firm silken tofu works best here.
Zucchini – I used in-season vegetable but if desired you may use spinach in this tofu scramble recipe.
Turmeric – it has many health benefits and along with that it also gives it an authentic color.
Nutritional yeast – this adds vitamin B12 and a great egg texture to it.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly. I drained the extra liquid from silken tofu and kept it aside. With a sharp knife I roughly crushed it in tiny small pieces and kept it in its container. It should have texture and should not be blended or mashed.
Secondly, I heated oil in a nonstick pan and spooned out the silken tofu in it. Then, I let it cook on high flame for 2-3 minutes.
Next, I tossed it with a wooden spatula without mashing it too much. Then, I let it cook until all the liquid was almost absorbed.
While tofu was cooking in the pan, I grated the zucchini with the help of a box grater and kept it aside.
Thereafter, I reduced the flame to medium heat and added turmeric powder, garlic powder, salt, crushed black pepper and nutritional yeast.
Then, I mixed it well without mashing it too much. I cooked it again for few minutes for it to dry up a bit more.
Afterwards, I tossed in grated zucchini and mixed it well.
Then, I let it cook for about 3-4 minutes at low-medium heat uncovered. Then, I scraped it from the bottom of the pan with the wooden spatula making sure it does not stick. I cooked it again for few minutes until zucchini was cooked.
Lastly, I turned if off and served it with whole grain toast.
My family devours this savory breakfast recipe and always says that this is the best vegan tofu scramble.
Serving tips
Whole wheat toast or any bread toast works excellent but sometimes, I like to pair this silken tofu scramble with my banana milkshake to make it a complete meal.
Expert tips
- It is important to drain the extra liquid but pressing is not required here.
- When frying or sautéing tofu make sure that it is almost dried up in the pan before adding spices and herbs. This brings the right texture or else it will be mushy.
- After adding zucchini do not over mix. Just mix everything once or twice and let it cook until ready.
Even though this tastes best when served immediately the leftovers can be refrigerated for about 3-4 days. Warm it well in the microwave before serving.
Silken tofu is preferred in this recipe for the best results. However, you may use soft tofu but the texture may vary from the original.
Firstly do not mash the silken tofu too much. Therefore, make tiny rough pieces with a knife in its container. After spooning it out in the hot oil let it dry up on its own. Hence, do not disturb it too much. You may gently mix it with a wooden spatula so as to avoid sticking at the bottom of the pan but do not over do it.
More vegan savory breakfast recipes
Vegan Omelette
Mushroom Avocado Toast
Spicy French Toast
Savory Zucchini Muffins
Masala Oatmeal
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Silken Tofu Scrambled Eggs with Zucchini
Ingredients
- 1 medium zucchini
- 1 tbsp olive oil
- 1 (16 oz) silken tofu
- 1/2 tsp turmeric powder
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/2 tsp crushed black pepper
- Salt as per taste
Instructions
- Rinse the zucchini and pat dry it with a kitchen towel. Remove the ends and grate it coarsely along with its skin. Keep it aside.
- Heat oil in a nonstick pan. Drain the silken tofu but don't press it. Crumble it with hands or make tiny pieces with a sharp knife. Spoon it out into the hot oil. Roughly spread it in the pan without mashing it too much. Cook at high flame until the liquid is almost absorbed. Sauté at intervals by scraping from the bottom so as to avoid sticking in the pan.
- Add turmeric powder, garlic powder, nutritional yeast, salt and pepper. Gently mix everything while maintaining its texture. Cook for 1 minute at medium flame.
- Fold in grated zucchini and mix it again gently. Cook at low-medium flame until completely dry and cooked. Scrape from the bottom and mix again. Turn it off and adjust salt. Serve immediately.
Video
Notes
- No need to squeeze out water from zucchini. Just grate it coarsely and use it.
- If desired this scramble can be made oil free. If you have a very good nonstick pan then you can cook tofu directly on it. Or you may also use cooking spray just to grease the pan.
- Even though this tastes best when served immediately the leftovers can be refrigerated for about 3-4 days. Warm it well in the microwave before serving.
- 12 oz silken tofu can also be used with the same measurements of other ingredients. Only change nutritional yeast to 3/4 tbsp. However, if you like its taste then feel free to use 1 tbsp as mentioned in this recipe.
Nutrition
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