The Most Delicious Vegan Silken Tofu Scramble Recipe (2024)

FAQs

Can silken tofu replace eggs? ›

Silken tofu works well as a binding agent and can miraculously turn into a vegan scramble. To use silken tofu as an egg replacement in baked goods, blend it in a blender until smooth. Then, use 1/4 cup blended silken tofu per egg.

I have always loved the creamy, silky texture of silken tofu in soups & stews but was amazed at how delicious the fried silken tofu is. This dish has a balance in texture: crispy on the outside, creamy and smooth on the inside. It pairs well with this a bowl of white or brown rice.

And silken tofu, on the opposite end of the spectrum, isn't pressed at all, and it's so soft that it can be eaten with a spoon. I find that it makes a welcome addition to my winter hot pots and summer salads. It's also useful as a supporting player in sauces and even as a binder in meatballs.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.

To make an egg replacement out of silken tofu, just take 1/4 cup of tofu per 1 whole egg and pulse it in a blender or food processor until it's broken up.

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.

Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor. If you find any of these signs of spoilage, toss the tofu. Bottom Line: Even though tofu is a plant-based food, it can still spoil and should be handled with care.

To Keep It Together, Think Dry and Firm

One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out.

Can you eat silken tofu everyday? ›

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience. Tofu is also called bean curd. It is a white, creamy, soft, relatively flavorless food product made from soybeans.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.

Silken Tofu

It also adds a bit of protein, which is a nice bonus. Substitute ¼ cup of silken tofu per egg.

Silken tofu can even be used in recipes that are solely made up of eggs. Use it to make a scramble or whip up a tofu quiche. While both tofu and eggs are on the plainer side, eggs have a slight hint of savory flavor that can be accomplished with nutritional yeast when making tofu scramble.

Tofu vs.

In case you're wondering which is healthier, eggs or tofu, the match-up is surprisingly close. If you compare them per serving (1 egg to a 3.5-ounce serving of tofu), the tofu has a similar amount of calories and slightly more protein. Here's how they stack up: Calories: egg = 78 | tofu = 70.