Vegan Curried Eggs
Transform your breakfast or brunch routine with these vibrant and flavorful Vegan Curried Eggs! Made entirely plant-based, this dish swaps traditional eggs for crumbled firm tofu, seasoned to perfection with a blend of turmeric, curry powder, and aromatic spices like garlic and onion powder. The addition of Kala Namak, or black salt, gives it an authentic "eggy" taste, while creamy coconut milk and nutritional yeast elevate the texture and richness. Bursting with juicy cherry tomatoes, tender spinach, and fresh cilantro, this quick 25-minute recipe is as nourishing as it is satisfying. Perfect served on toast, with rice, or tucked into a wrap, this versatile vegan recipe is a must-try for anyone seeking a bold, healthful twist on classic curried eggs!
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Recipe Information
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
Instructions
Begin by draining the tofu and crumbling it using your hands or a fork to achieve a scrambled texture.
Heat olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the crumbled tofu to the pan.
Sprinkle the turmeric powder and curry powder over the tofu. Stir well, ensuring all pieces are evenly coated with the spices.
Add the ground black salt, nutritional yeast, garlic powder, and onion powder to the tofu and stir to combine.
Pour the unsweetened coconut milk over the tofu mixture and stir. This will help create a creamy texture.
Fold in the halved cherry tomatoes and cook for 2-3 minutes until they are slightly softened.
Add the fresh spinach leaves and stir gently, allowing the leaves to wilt slightly, about another 1-2 minutes.
Season the dish with lemon juice, salt, and pepper, and stir everything together.
Turn off the heat and garnish with freshly chopped cilantro.
Serve the vegan curried tofu eggs warm. They can be enjoyed on toast, with rice, or as a filling for wraps.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 12.2 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2875 mg | 221% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2282 mg | 49% | |
*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.
