Rainbow Chard Tofu Scramble

Austin is the land of the tofu scramble. Tomatoes, turmeric, nutritional yeast, greens - rinse & repeat. It's a very similar variation on an old-ish dish, every place you go. Our take is a little more classical, with seasonal rainbow chard to visually act as both our green and tomatoes. The unintentional star of this dish is the shallots, lending a richness that simply can't be beat.

Finally, we like to interpret the word scramble pretty literally and choose silken tofu for this recipe, as a result. You don't want hard, crumbly chunks weighing down this delicate morning dish!

Selva Beat Tofu Scramble
Selva Beat Tofu Scramble

Rainbow Chard Tofu Scramble

Yields two servings



½ package silken tofu (7 oz)
1 small shallot
4.5 oz rainbow chard
1 tbsp sunflower oil
1 tsp vegan butter (optional)
1 tsp paprika
Roasted garlic powder
White pepper
Salt (to taste)


1. Prep: Remove the center stem/rib from your chard and chop into small pieces. Stack chard leaves and roll up into cylinders; chiffonade. With a mandolin, slice shallot thinly.

2. In a dutch oven, heat oil and butter. Add in shallot slices and cook until translucent (about three minutes).

3. Add in chopped chard stem/ribs and two pinches of garlic powder, one pinch of white pepper, and salt. Cook until soft (another 3min)

4. Add in shredded chard and cover to steam, another three minutes. 

5. Once wilted, set to one side of your pot. To the empty side, add half a block of silken tofu. To avoid over-scrambling, do not crumble or take apart.

6. In the pot, break up your tofu block with a spatula and add in 1 tsp paprika, a pinch of garlic powder, and a generous amount of salt. 

7. After the tofu is fully heated, mixed with the greens and remove from heat. Serve immediately.