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Cooked firm silken tofu. It resembles scrambled eggs

Delicious Scrambled “Egg”

Vegan “Scrambled Eggs ”

This recipe makes “Scrambled Eggs” that looks a lot like real scrambled eggs.

I have made “ scrambled eggs ” several times, but I always used the regular firm tofu which I either grated or mashed. I recently ate the tofu scrambled egg at the Palm Greens Cafe in Palm Springs, California. The texture differed from mine.

I set out to try this dish a few days ago and then found that the only type of tofu in my 'fridge was the the firm silken tofu. Reluctantly, I decided to try it.

Well, as it turns out, it was a good thing that I did not have the regular firm tofu, because the silken firm tofu produced “scrambled eggs” that looked so much like the real eggs. The texture was soft and with the addition of spices it was really delicious.

Here is the recipe.


  1. 1 firm silken tofu, 12.3oz.
  2. ¼ tsp. turmeric powder
  3. 1 tablespoons canola oil
  4. 1 large garlic clove mashed
  5. 1 tsp. crushed ginger
  6. 2-3 green chilies, (optional, or according to your taste)
  7. 1 tsp. salt or to taste


  1. Open pack of silken tofu. Place tofu in a in sieve to drain off water, while you prepare the other ingredients.
  2. Rinse chilies, ginger and garlic. Slice green chilies in half and mash ginger and garlic
  3. Heat oil on medium-high temperature. Add tofu ginger, garlic and chilies and allow to cook. As it breaks down add the turmeric and salt
  4. Do not attempt to incorporate turmeric in every piece of tofu. The yellow-white mix is similar to the appearance of real egg
  5. The moisture in the pot will dry up and some of the tofu will tend to stick to the pot when it is done
  6. Serve as a side breakfast dish, in a sandwich, or as an accompaniment to a dish at any meal

Tofu cooking in pot with all the ingredients

Tofu ingredients cooking in pot

Ingredients include silken firm tofu, mashed ginger and garlic and green chilies

Tofu, mashed ginger and garlic and sliced green chilies, ready to be cooked

An image of the box of tofu that was used. It describes the brand, Morinaga and the size which is 12.3oz

An image of the box of tofu that was used.

The firm silken tofu texture is soft and easily crumbles into pieces. You can also lightly press it to remove any liquid. I use a non-stick pot to cook tofu. I am not sure how well it will cook in a regular pot. I had planned to use the silken tofu for a dessert but it turned out to be perfect for scrambled tofu.

If you are unable to find the particular brand of tofu that I used, the recipe will most likely work with any other brand of silken tofu.

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