Morning made simple

Learn how to make the most perfect vegan scrambled eggs- with Tofu and Forager Project Cashewmilk Yogurt! This soft tofu scramble is easy to make for breakfast and has a taste and soft texture that’s just like scrambled eggs. Served alongside a creamy yogurt dill sauce for even more flavor! You won’t miss real eggs with this dish!


  • 1 16-ounce block silken tofu, drained and pressed for 30 minutes
  • ½ cup Forager Project Cashewmilk 
  • ¼ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt
  • Black pepper, to taste
  • 1 tablespoon cooking oil
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 4 tablespoons lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon ground cumin
  • ⅛ teaspoon sea salt
  • Black pepper, to taste


  • In a large bowl, whisk together Forager Project Cashewmilk, Forager Project Cashewmilk Yogurt, paprika, ground cumin, turmeric powder, onion powder, garlic powder, sea salt, and black pepper. Crumble the silken tofu into the mixture, and toss to combine. 
  • Heat a large non-stick skillet with cooking oil. Add the tofu scramble mixture to the pan, and continue cooking the tofu on medium-low heat until the mixture begins to thicken and the water evaporates, about 7-10 minutes. 
  • Remove the scrambled tofu from the heat and plate. 
  • Make the yogurt dill sauce by mixing together the Forager Project Cashewmilk Yogurt, lemon juice, fresh dill, ground cumin, sea salt, and black pepper.
  • Serve the dipping sauce alongside the tofu scramble or drizzle on top. Enjoy!
Tofu Scramble on fork with dill yogurt sauce.