This high-protein steamed egg tofu with shrimp is a zero-effort weeknight dish I make on repeat. Easy, delicious and packed with protein.
I’ve been exploring more easy tofu and egg recipes lately because these are two high-protein ingredients that I LOVE. They’re affordable, pantry staples, versatile, and so easy to turn into a proper meal.
This steamed version has been one of my favourites. It’s simple and perfect for weeknights. Just mix and dump everything into one single dish, toss in the steamer and let it do its job.
To bump up the protein, I added shrimp because it defrosts easily, cooks quickly, and doesn’t need too much seasoning to taste good. Protein and flavour bump, easy.
As a little twist, I decided to add turmeric powder for the colour, flavour, and antioxidant boost. And since I was already going there, I added a little curry powder too…
AND WOW.
This was the extra flavour boost I never knew I needed to make the whole thing taste way less boring! You NEED to try this version.
Jump to Recipe
Why You’ll Love This
Key Ingredients
Protein
- Eggs: The base of the dish. They steam into a soft, savoury custard that holds everything together.
- Soft tofu: I love soft tofu here because it stays tender and silky against the steamed egg. It also adds extra protein without making the dish feel heavy.
- Shrimp: My easy protein upgrade. Shrimp defrosts quickly, cooks in minutes, and already has plenty of natural flavour, so you don’t need to do much to it. Alternatively, use ground beef. If using any other protein such as chicken, make sure to adjust cooktimes.
Seasoning
- Salt and Pepper: Salt and pepper is all you need to bring this dish to life, but if you’re up for a little tastebud adventure.
- Turmeric powder: This is my little twist. It gives the eggs that gorgeous golden colour while adding that warm flavour… and of course, we love the antioxidant boost!
- Curry powder: And this was the surprise ingredient! Just a little adds another layer of savouriness and spice and makes the steamed eggs much more interesting. Any curry powder will work, I use Baba’s chicken curry powder.
- Spring onions + red chilli: For freshness, colour and a little heat. Feel free to omit chilli to keep this heat-free, or better yet, replace with capsicum. The red just pops in the dish!
How Is This High Protein?
The combination of eggs, tofu and shrimp easily makes this a protein-packed dish!
The full dish contains roughly 50+ g of protein.
This dish serves 2 if you’re serving with rice, or accompanying other dishes in a family-style dinner.
Honestly though, I would say it serves only 1… I could finish the whole plate to myself!
That’s why I’m loving meals like this, you can take really basic ingredients and easily turn them into something that’s genuinely satisfying and protein-rich.
Key Steps
1. Prep
- Crack the eggs into a heatproof steaming dish and add the salt, black pepper, minced garlic, turmeric powder, and curry powder. Whisk until smooth.
- Stir in most of the sliced spring onions and red chilli, reserving some for garnish.
- Carefully place the soft tofu in the centre of the egg mixture.
- Arrange the shrimp evenly over the top.
2. Steam
- The beauty of this recipe is that there’s very little active cooking involved!
- Steam for about 15 to 25 minutes, or until the egg is fully set and the shrimp are cooked through.
- Cooking time can vary depending on the size and depth of your steaming dish, and whether you start with a cold or already-boiling steamer. I start mine from cold, and it takes about 25 minutes. If your steamer is already hot or you’re using a shallower dish, yours may cook faster.
3. Garnish
- Remove from the steamer and garnish with the remaining spring onions and sliced red chilli.
- For extra heat, drizzle with chilli oil, or keep it simpler for an oil-free, lighter meal.
- Serve immediately with steamed rice. Enjoy!
How to Serve
- I love this with a bowl of hot steamed rice. The egg and tofu are perfect with rice, and the shrimp adds a lovely chew to the whole dish.
- For extra heat, finish with a drizzle of chilli oil. But honestly, it’s delicious without it too, especially if you’re trying to keep things oil-free.
- You could also serve it alongside some steamed or stir fried vegetables for a more complete meal.
Tips & Tricks
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, gently steam until warmed through, or microwave in short intervals at medium power. Avoid overheating as the egg can become rubbery and the shrimp can turn tough.
- For the best texture however, I recommend making only as much as you’re planning to eat… it’s really so quick and easy!
The Bottom Line
If you love eggs and tofu but find yourself making the same boring combinations over and over, try this.
Eggs + tofu + shrimp + turmeric + curry powder.
It’s ridiculously simple, high in protein, oil-free, and the curry powder adds WAY more flavour than you’d expect.
Sometimes the easiest meals really are the best ones!
Easy Steamed Egg Tofu with Shrimp (High Protein)
2
servings5
minutes25
minutesSilky steamed eggs, soft tofu, and juicy shrimp come together in one comforting dish that’s packed with protein and ready with minimal prep. With a touch of turmeric and curry powder for a warm, aromatic twist!
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Ingredients
150 g (5.3 oz) soft tofu
3 eggs
100 g (3.5 oz) peeled shrimp
1 clove garlic, minced or grated
1/2 tsp salt, or to taste
1/4 tsp ground black pepper
1/4 tsp turmeric powder
1/4 tsp curry powder
2 spring onions, finely sliced, plus extra for garnish
1 red chilli, finely sliced, plus extra for garnish
- Optional for serving
Chilli oil
Steamed rice
Directions
- Crack the eggs into a heatproof dish and add the salt, black pepper, minced garlic, turmeric powder, and curry powder. Whisk until smooth.
- Stir in most of the sliced spring onions and red chilli, reserving a little for garnish.
- Carefully place the block of soft tofu in the centre of the egg mixture.
- Arrange the shrimp evenly over the top.
- Steam over medium heat for about 25 minutes, or until the egg is fully set and the shrimp are cooked through.
- Garnish with the remaining spring onions and red chilli.
- Serve immediately with steamed rice. For extra heat, drizzle with chilli oil before serving, or leave it plain for an oil-free, lighter meal. Enjoy!
Notes
- Bring the shrimp to room temperature for 10-15 minutes before steaming so they cook evenly.
- If your tofu releases a lot of water, gently drain it on paper towels before adding it to the dish.
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