Silken Tofu Scramble with Veggies

If you’re looking for a quick, cozy, healthy meal that feels like comfort food but still gives your body what it needs—this silken tofu veggie scramble is it.

It’s soft, creamy, full of flavor, and comes together fast.

It’s my go-to when I want something warm and savory but don’t want to spend more than 20 minutes cooking.

You won’t miss the eggs.

Why I Love This Recipe

This is the recipe I always reach for when I want something comforting, but I don’t want to feel weighed down after eating. I remember discovering silken tofu when I had nothing else in the fridge but veggies and a forgotten pack of tofu. I expected bland. Instead, I got creamy, savory, and super satisfying.

• It’s naturally gluten-free and dairy-free
• Full of protein and fiber
• Ready in under 20 minutes
• Feels cozy and filling
• A great way to clean out your fridge with leftover veggies

Servings and Time

Serves: 2
Cook Time: 15 minutes
Total Time: 20 minutes

What You’ll Need

• 1 block (12 oz) silken tofu, drained
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 cup grated carrot
• 1 cup fresh spinach
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Tools You’ll Need

• Nonstick skillet
• Wooden spoon or silicone spatula
• Knife
• Cutting board
• Small grater
• Measuring spoons and cups

Pro Tips

• Don’t skip draining the tofu—silken tofu has a lot of water.
• Use a nonstick pan so it doesn’t fall apart or stick.
• Add spinach last so it doesn’t overcook.
• Turmeric adds that eggy yellow color and boosts flavor.
• Want it creamier? Mash some of the tofu while cooking and leave some chunky.

Substitutions and Variations

• Use kale instead of spinach
• Add mushrooms, zucchini, or leftover roasted veggies
• Use smoked paprika instead of turmeric for a different flavor
• Add a splash of soy sauce or nutritional yeast for umami boost
• Try firm tofu if you want a chunkier texture

Make Ahead Tips

You can chop all the veggies ahead of time and store them in the fridge for up to 3 days. The scramble is best fresh, but leftovers reheat well in the microwave or on the stove.

Full Recipe + Instructions

Step 1: Heat the olive oil and sauté the onion

Add 1 tablespoon olive oil to a nonstick skillet over medium heat. When hot, toss in 1/4 cup diced onion. Cook for 2–3 minutes until soft and just starting to turn golden.

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Step 2: Add red bell pepper and carrot

Add 1/4 cup diced red bell pepper and 1/4 cup grated carrot to the skillet. Cook for 3 more minutes until the veggies soften.

Step 3: Add the silken tofu and spices

Gently crumble the drained 12 oz block of silken tofu into the pan. Sprinkle in 1/2 teaspoon turmeric, 1/4 teaspoon garlic powder, and a pinch of salt and pepper. Stir slowly to combine without breaking the tofu too much. Let it heat for about 3–4 minutes.

Step 4: Add spinach and cook until wilted

Add 1 cup fresh spinach. Stir gently and cook for another 1–2 minutes until wilted. Taste and adjust seasoning with more salt and pepper if needed.

Step 5: Serve hot

Scoop the scramble into a round white bowl. Add a sprinkle of fresh herbs (optional) and extra black pepper on top. Serve hot.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to keep it moist. Not freezer-friendly—silken tofu doesn’t freeze well.

Macros (per serving)**

Approximate values – will vary depending on exact ingredients

• Calories: 180
• Protein: 10g
• Carbs: 10g
• Fat: 12g
• Fiber: 3g

Why This Recipe Works (Quick Science)

Silken tofu has a high water content and smooth texture, which makes it perfect for mimicking scrambled eggs. Turmeric gives it that yellow color and a slightly earthy taste. When heated gently, the tofu stays creamy, and the veggies add texture and flavor without overpowering it.

Common Mistakes

• Not draining the tofu – too much water makes it soggy
• Overmixing – silken tofu is delicate, so stir gently
• Adding spinach too early – it wilts fast and can get slimy if overcooked
• Using high heat – keep it medium so nothing sticks or burns

What to Serve With

• Toasted sourdough or whole-grain bread
• Roasted potatoes or hash browns
• Sliced avocado with lemon
• Fresh fruit on the side
• A drizzle of hot sauce or tahini

FAQ

Can I use firm tofu instead?
Yes, but it’ll be less creamy and more chunky.

Is this recipe spicy?
Nope! But you can add chili flakes if you want heat.

Can I double this recipe?
Totally. Just use a bigger pan so everything cooks evenly.

How do I make it more flavorful?
Add soy sauce, nutritional yeast, or even a little miso paste when cooking.

Final Thoughts

Silken tofu scramble is one of those recipes that feels like a warm hug. It’s quick, cozy, and packed with nutrients. It’s flexible too—toss in whatever veggies you’ve got and make it your own. If you try it, let me know how it went and drop any questions below—I’d love to hear what you think!