Silken tofu scramble

By the GetYourMacros team · 14 September 2026

A soft and savory vegan scramble made with silken tofu, turmeric, and nutritional yeast for a classic breakfast taste.

• Time 10 min
• Course Breakfast
• Diet Vegan
• Cuisine Asian
• Allergens soy

Ingredients (1 serving)

• 350 g Silken tofu
• 40 g Nutritional yeast
• Turmeric to taste
• 40 g Buckwheat groats
• 100 g Spinach
• 5 g Tahini
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the buckwheat in salted water for about 15-20 minutes until tender, then drain it well.
2. In a non-stick pan, sauté the fresh spinach with a splash of water over medium heat until wilted, about 3 minutes.
3. Add the silken tofu to the pan, breaking it up gently with a wooden spoon into large chunks.
4. Stir in the turmeric and nutritional yeast, mixing well so the tofu turns a bright yellow color.
5. Cook for 4-5 minutes on medium heat, allowing some of the excess moisture to evaporate while keeping it creamy.
6. Season with a pinch of salt and a generous crack of black pepper.
7. Serve the creamy tofu scramble alongside the cooked buckwheat and a drizzle of tahini.

Tips

• Do not overcook the tofu; it should stay moist and soft to mimic the texture of creamy scrambled eggs.
• You can prep the buckwheat in advance and store it in the fridge for up to 3 days.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.