Vegan Curried Eggs

Elevate your plant-based breakfast game with Vegan Curried Eggs, a vibrant and protein-packed dish that reimagines the classic comfort of curried eggs. Made with crumbled firm tofu as the star ingredient, this recipe is infused with the bold flavors of turmeric, curry powder, and garlic, while black salt (Kala Namak) lends an authentic egg-like taste. Creamy coconut milk and nutritional yeast add a luscious, velvety texture, perfectly complemented by the freshness of cherry tomatoes, spinach, and a splash of tangy lemon juice. Ready in just 25 minutes, this savory vegan scramble is as versatile as it is delicious—serve it over toast, pair with rice, or use it as a filling for wraps. Packed with wholesome ingredients and bursting with spiced aroma, this quick and easy recipe is perfect for breakfast, brunch, or any time of day!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 0.5 teaspoon ground black salt (Kala Namak)
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.25 cup unsweetened coconut milk
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves, fresh
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Begin by draining the tofu and crumbling it using your hands or a fork to achieve a scrambled texture.

Step 2

Heat olive oil in a large non-stick skillet over medium heat.

Step 3

Once the oil is hot, add the crumbled tofu to the pan.

Step 4

Sprinkle the turmeric powder and curry powder over the tofu. Stir well, ensuring all pieces are evenly coated with the spices.

Step 5

Add the ground black salt, nutritional yeast, garlic powder, and onion powder to the tofu and stir to combine.

Step 6

Pour the unsweetened coconut milk over the tofu mixture and stir. This will help create a creamy texture.

Step 7

Fold in the halved cherry tomatoes and cook for 2-3 minutes until they are slightly softened.

Step 8

Add the fresh spinach leaves and stir gently, allowing the leaves to wilt slightly, about another 1-2 minutes.

Step 9

Season the dish with lemon juice, salt, and pepper, and stir everything together.

Step 10

Turn off the heat and garnish with freshly chopped cilantro.

Step 11

Serve the vegan curried tofu eggs warm. They can be enjoyed on toast, with rice, or as a filling for wraps.

Nutrition Facts

Serving size	(744.5g)

Amount per serving	% Daily Value*
Calories	704.6

Total Fat 48.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3733.0mg	0%
Total Carbohydrate 29.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 9.6g
Protein 52.6g	0%

Vitamin D 0IU	0%
Calcium 820.4mg	0%
Iron 14.7mg	0%
Potassium 1601.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 27.6%

Carbs: 15.3%