Silken Tofu Scrambled Eggs infused with Zucchini is a delicious and healthy twist on traditional scrambled eggs. Its packed with protein, vitamins and flavors making it a perfect breakfast or brunch option.
Rinse the zucchini and pat dry it with a kitchen towel. Remove the ends and grate it coarsely along with its skin. Keep it aside.
Heat oil in a nonstick pan. Drain the silken tofu but don't press it. Crumble it with hands or make tiny pieces with a sharp knife. Spoon it out into the hot oil. Roughly spread it in the pan without mashing it too much. Cook at high flame until the liquid is almost absorbed. Sauté at intervals by scraping from the bottom so as to avoid sticking in the pan.
Add turmeric powder, garlic powder, nutritional yeast, salt and pepper. Gently mix everything while maintaining its texture. Cook for 1 minute at medium flame.
Fold in grated zucchini and mix it again gently. Cook at low-medium flame until completely dry and cooked. Scrape from the bottom and mix again. Turn it off and adjust salt. Serve immediately.
Video
Notes
No need to squeeze out water from zucchini. Just grate it coarsely and use it.
If desired this scramble can be made oil free. If you have a very good nonstick pan then you can cook tofu directly on it. Or you may also use cooking spray just to grease the pan.
Even though this tastes best when served immediately the leftovers can be refrigerated for about 3-4 days. Warm it well in the microwave before serving.
12 oz silken tofu can also be used with the same measurements of other ingredients. Only change nutritional yeast to 3/4 tbsp. However, if you like its taste then feel free to use 1 tbsp as mentioned in this recipe.