Vegan Scrambled Spice Eggs (Tofu And Turmeric) - Cook Republic


  • Author: Sneh Roy
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Breakfast, Side
  • Cuisine: Indian, Vegan, Gluten Free


A great little satisfying dish to add to your vegetarian recipe repertoire. With big flavours and a great texture, this tofu and spice scramble ticks all the boxes. Nut free and cooked with the goodness of turmeric, this dish is vegan and gluten free friendly.


  • 2 tablespoons olive oil (or coconut oil)
  • 1 leek, trimmed, white part finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 1 cup (150g) frozen green peas
  • 500g firm tofu, crumbled
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1 tablespoon ground cumin
  • 1/4 cup (60ml) coconut milk
  • 1 1/2 teaspoons sea salt flakes
  • 1/2 cup fresh coriander leaves, chopped


  1. Heat oil in a small skillet or wok on medium. Add leek, garlic, chilli and peas. Sauté for a few minutes until leek starts to sweat and everything has softened.
  2. Add the crumbled tofu to the wok. Add the spices, coconut milk and salt. Using a wooden spatula, start breaking up the tofu and mixing all the ingredients as you do so. Turn constantly to avoid sticking. Cook for 5-6 minutes until evenly mixed and heated through.
  3. Remove from heat. Top with freshly chopped coriander and serve hot.
  4. If you love extra heat, add another chopped red chilli or top with your favourite hot sauce. Eat straight up or rolled in whole wheat wraps or lettuce leaves.


I love the flavour of ghee with the spices, so I often use ghee to fry the tofu instead of olive oil.

A traditional Indian egg scramble would have onion in the base. I find leek to be infinitely more delicious as it softens really well and adds a touch of sweetness to the scramble.

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