Paneer Scramble (with a dairy free option)

Are you one of those crazy people that hate eggs? Don’t worry I still love you. And today, I’m here for you!

This is a fantastic egg free scramble option that looks and feels exactly like scrambled eggs, but without any eggs.

Paneer is a cow’s milk cheese, similar to ricotta that is very common in south asian cooking. It holds up well to high heat so can be fried or cooked so makes a great vegetarian protein substitute. Try just pan frying a few slices of paneer and sprinkle with salt & pepper. They turn crispy golden brown and are just yum!

But I digress. Paneer is pretty mild in flavour so will soak up anything you mix with it. Like all the flavours in this scramble.

Don’t like/can’t eat cheese, no worries, use soft tofu instead. It acts exactly the same as paneer in this and you won’t notice the difference.

This is also a great make ahead food. Just make a whole bunch of scramble and turn them into wraps for a quick easy meal on the go. They will freeze up well too! Soooo good!

See my egg fearing friends – I am here for you. I don’t get you. But I am here for you. ๐Ÿ˜‰

Paneer Scramble

An egg free vegetarian breakfast alternative using paneer (or soft tofu for a dairy free option) in place of egg and loads of bold flavours make this one quite addictive! You will probably want to make double.
Course: Breakfast, Brunch, Main Course
Keyword: gluten free, keto, Vegan, Vegetarian
Servings: 4


  • 1 medium onion
  • 3 cloves garlic
  • 1 medium tomato
  • 1 inch fresh ginger
  • 1 red pepper
  • 1 jalapeรฑo
  • 2 tbsp oil
  • 1 package Paneer or soft tofu (about 425g or just shy of 2 cups)


  • 1/2 tsp cumin powder
  • 1 tsp corriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • pinch black pepper
  • pinch chilli powder


  • Prep your veggies – dice the tomatoes, onion, jalapeno, and red peppers. Mince the garlic and ginger. Grate the paneer (or if using tofu – give it a rough dice)
  • Heat a large non-stick frying pan or wok with a few tbsp of oil. Add the onions and salt and cook till onions have softened, about 5 mins.
  • Add the ginger, garlic, and jalapenos. Cook a few more mins till it becomes fragrant. Add all the spices and stir fry for 1-2 mins till fragrant.
  • Add the tomatoes and cook stirring often till the tomatoes start to disintegrate (3-4 mins). If it is looking a bit dry, you can add a few tablespoons of water to help it along.
  • Add the red peppers, and paneer. Stir to combine and heat up. About 5 mins.
  • Serve warm on some toast or with parathas.


Make double and turn them into breakfast wraps – roll in tortillas, wrap in some food wrap and freeze or refrigerate for later.
Great for picnics or quick meals on the go.

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