Japanese Tofu Scramble


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4 from 1 vote
Scrambled Eggs are THE most popular breakfast food around the world. If you have adopted a plant-based lifestyle, we do not want you to miss out on the beauty of breakfast! This tofu scramble made with our Morinaga Silken Tofu is the perfect replacement for eggs in a scramble and it’s flavour is pumped with our newly launched Coconut Aminos!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American, Japanese
Servings: 3 toasts
Calories: 294kcal
Cost: 200



  • Place the block of soft tofu in a bowl and using a fork, mash the tofu.
  • You want the mashed tofu to resemble a scrambled egg so mash it enough to get small grains of the tofu.
  • In a pan over medium heat, add the oil and heat.
  • Add the garlic and onion and cook until they are caramelized, about 2 minutes.
  • Add the miso and coconut aminos to the pan and mix well to combine everything.
  • Once the sauce is combined and simmering, add the scrambled tofu to the pan.
  • We don’t need to cook the tofu for a while, so simply combine with the sauce and your tofu scramble is ready!
  • Top the toasted sourdough slices with the tofu scramble and garnish with Black sesame seeds.


Serving: 70g | Calories: 294kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 331mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!

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