Vegan Tofu Scramble


Originally made with Indian cottage cheese (paneer) this Tofu scramble is a perfect nutrient-rich vegan breakfast recipe. The vegetables and spices in it give you a healthy mix of proteins and vitamins with additional benefits of spices.

Good for all doshas

Prep Time: 5 Min
Total Time: 20 Min
Serves: 2 Person


  • 1 cup hemp tofu (A great alternative to soy tofu)
  • 1 inch of ginger – finely chopped
  • 1 carrot – shredded
  • 1 zucchini – shredded
  • ½ tomato – chopped
  • A small bunch or 1 cup of spinach
  • 1 tbsp cumin seeds
  • A pinch of turmeric
  • A pinch of coriander powder
  • Salt & pepper – according to taste
  • 1 tbsp oil (sesame or coconut)


  1. Heat oil in a pan and add cumin and ginger.
  2. When the seeds start popping add tofu and spices and stir fry for 2-3 minutes.
  3. Add carrots, zucchini, and tomato and cook until they are soft. Add extra water sparingly so it doesn’t burn.
  4. Turn off the heat and add spinach and cover for 1-2 minutes.
  5. Garnish with parsley and sunflower seeds.


Hemp tofu is a great source of protein and is safer than soy tofu.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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