Have you ever whipped your tofu? This one simple trick turns a block of tofu into a creamy, versatile breakfast base – sweet or savory – that powers 9 different recipes. Make a batch, keep it in the fridge, and you’ve got easy vegan breakfasts ready all week long.
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Blending tofu into a thick, creamy base is a game-changer for breakfast meal prep. I whip up a batch, keep it in the fridge, and use it all week to make egg fry, omelettes, waffles, tofu chia pudding, protein pancakes, and so much more.
If I am planning to use it for only savory breakfast, I add the cornstarch and salt, otherwise I just blend tofu and water as the base and store it.
Try these whipped tofu recipes, and let me know other ways you use whipped tofu cream!
If you’d love to have all of these recipes in one place, here’s the free PDF guide I shared in my YouTube video — perfect for printing and keeping in your kitchen
Why You’ll Love Whipped Tofu
- Quick and easy to make.
- A protein-packed base with endless sweet and savory uses.
- Naturally gluten-free and nut-free.
You can also use whipped tofu in recipes such as pasta sauce and mozzarella cream, or to thicken curries and make them extra creamy.
More Whipped Tofu Recipes
💡Tips
- If the omelette or egg fry is too delicate, add more cornstarch or flour. Different Tofu brands can have different amounts of moisture.
- For the egg muffins, add a little extra flour if they’re sinking or staying too soft in the middle.
Whipped Tofu Base Recipes
There are two easy ways to make your whipped tofu base. The savory version adds flavor plus cornstarch and flour, making it perfect for eggy dishes like scrambles, omelettes, and strata. The neutral/sweet version keeps things simple and works beautifully in sweet recipes like French toast, pancakes, and puddings.
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See below for many ways to use whipped tofu!
Calories: 91kcal, Carbohydrates: 4g, Protein: 9g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 149mg, Potassium: 1mg, Fiber: 1g, Sugar: 0.3g, Calcium: 124mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Blend until smooth and creamy. No salt, flour, or cornstarch needed. Chill in the fridge for a few hours to let it thicken. Use for sweet, cold, or uncooked dishes. Store refrigerated for up to 4 days.
See below for many ways to use this whipped tofu base!
Calories: 83kcal, Carbohydrates: 2g, Protein: 9g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 4mg, Fiber: 1g, Sugar: 0.3g, Calcium: 124mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Savory Whipped Tofu Recipes
Use the savory whipped tofu mixture to make all kinds of delicious, eggy vegan breakfasts.
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Heat a skillet over medium-low heat, and add the oil. Once the oil is hot, add the savory tofu mixture, and spread it out. It might start to bubble and spatter a bit, but if it’s spattering too much turn the heat down a little bit. Sprinkle turmeric in the center for a yolk look, and sprinkle black pepper and kala namak generously.
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Cover the pan and cook for 3 to 4 minutes, increasing heat to medium at the 2-minute mark. Once it’s golden on the edges and the center has set, top with pesto, a small pinch of Kala namak , my bacon drizzle (see notes), chili oil or other toppings of choice. Serve immediately on buttered multigrain or sourdough toast, with sliced tomatoes or avocado.
More Variations: Use spices on your egg fry for variation, such as Cajun blend, Berbere or garam masala.
Nutritional information is for the whole recipe, which makes 1 serving. It does not include toppings, since that will vary.
Calories: 52kcal, Carbohydrates: 1g, Protein: 1g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 50mg, Potassium: 53mg, Fiber: 0.03g,