Maximise Your

Breakfast Protein

: High-Protein Stuffing Hacks for Vegetarians

Quick Summary

People on vegetarian diets often struggle to meet their daily protein intake. But that need not be the case. Especially if you’re looking to start the day on a high-energy note, these vegetarian breakfast options use standard bases, like breads, whole wheat parathas, or cheelas, with high-protein stuffings made from paneer, soya, tofu, lentils, or more. 

Deep Dive

When it comes to non-vegetarian diets, the protein content tends to be higher because animal proteins are complete (they contain all 9 essential amino acids) and have higher protein density (more protein per gram of food). But just because eggs, meat, or fish are not part of your diet does not mean you have to miss out on ample protein. Multiple high-protein sources for vegetarians can be consumed as is or as fillings. Before we dive into the recipes, let’s compare familiar high-protein sources for vegetarian food. 

High-Protein Veg Sources 

From the obvious sources, like protein, tofu, and chickpeas, to the less common sources like amaranth, green peas, and even black beans, here’s a look at high-protein veg sources: 

Soya granules (dry)

Soya granules are small, textured bits made from defatted soy flour. They are a concentrated plant protein that acts as a popular, versatile, and healthy meat substitute. It has a dry, rough texture but becomes soft, spongy, and meat-like when rehydrated in hot water.

Protein per 100 g: 49-52 g

Paneer

Paneer, or cottage cheese, is a common cooking ingredient in most Indian kitchens. It is made by curdling milk with an acid like lemon juice or vinegar. It is non-melting, has a firm, spongy texture, and can be eaten raw and used in curries, stir-fries, or stuffings. It can even be mixed into batters of Indian crepes and pancakes, like sooji chilla. It is high in fat, but also high in protein. 

Protein per 100 g: 16 g

Tofu (firm)

Tofu is made by curdling soy milk and pressing it into blocks, similar to paneer but lighter and more neutral in flavour. It is also low in fat and easy to digest. Firm tofu holds its shape well, making it ideal for stir-fries, scrambles, grilling, and stuffing mixtures. It has a mildly chewy texture that absorbs spices beautifully, acting as a clean, protein-rich canvas for savoury breakfasts.

Protein per 100 g: 18g

Boiled lentils

Lentils (masoor, moong, or toor) are protein-packed legumes that turn soft and creamy once boiled. They have an earthy flavour and are easy to mash, making them great for paratha fillings, cheela batters, or hearty breakfast bowls. Lentils are also rich in fibre, helping you feel full longer and providing slow, steady energy.

Protein per 100 g: 9 g

Boiled chickpeas

Chickpeas are firm, nutty-flavoured legumes widely used in Indian and Mediterranean cooking. Once boiled, they become creamy on the inside but retain their shape, making them perfect for mash-based fillings, spreads, and breakfast wraps. Chickpeas offer a satisfying bite and are naturally rich in both protein and fibre.

Protein per 100 g: 8 g

Amaranth (cooked)

Amaranth is a nutrient-dense ancient grain known for its nutty flavour and slightly chewy texture once cooked. It thickens nicely and works beautifully in porridge-style breakfasts, stuffed parathas, or mixed with vegetables and spices for savoury bowls. Amaranth is naturally gluten-free and offers a good balance of protein and complex carbs.

Protein per 100 g: 14 g

Edamame

Edamame are young, green soybeans harvested before maturity. They have a mildly sweet, buttery taste and a tender bite, and can be eaten whole or lightly mashed. They work well in stuffed wraps, salads, bowls, and high-protein breakfast mixes. As an entire soybean, edamame is a complete protein source.

Protein per 100 g: 11 g

Green peas (boiled) 

Green peas are sweet, soft legumes that become tender and mashable once boiled. They work well in paratha fillings, sandwiches, and savoury scrambles. Their mild flavour blends easily with spices, making them a simple yet effective way to boost the protein and fibre content of breakfast meals.

Protein per 100 g: 5 g

High-Protein Breakfast Fillings 

Soya Keema Paratha

Soya (dry) has 3× as much protein as paneer per gram. However, hydrated soya granules tend to have lower protein concentration than dry granules. To make this filling, soya granules are sauteed with onions and spices and stuffed in a paratha made from whole wheat flour. You can use Aashirvaad Select 100% MP Sharbati Atta, which offers enhanced water absorption. This leads to smoother dough preparation and provides a pleasant, natural aroma and a premium-quality texture. 

Paneer Tadka Roti Pockets

Paneer bhurji is a popular vegetarian stir-fry. Onions, capsicum, and tomatoes are sauteed with local spices before crumbled paneer is added to the mix. Aashirvaad Select 100% MP Sharbati Atta produces soft rotis that remain tender for extended periods. These can be filled with paneer bhurji and folded into pockets to make for easy, portable breakfast options.

Chickpea and Veg Stuffed Uttapam

Uttapams are savoury pancakes popular in South India. The batter is made from a fermented mixture of both rice and urad dal (black gram lentils). In this version, small uttapams are topped with a spicy mashed chole (instead of plain veggies).

Moong Dal Cheela with Paneer filling

This is high in protein, with a base made from a batter of moong daal and a filling of paneer (or tofu). This doubles the total amount of protein consumed and is a great high-fibre, slow-digesting meal. Thus, it works well as a post-workout option and on days with a long gap between meals. 

Sprouted Moong and Greens Stuffing

Mashed sprouted moong is mixed with chopped spinach, fenugreek, mint leaves, and fresh coriander to make a stuffing that’s aromatic, filling, and high in protein. It can be stuffed into parathas, rotis, and even tacos, for a fusion twist.

High-Protein Stuffing Hacks 

To improve your protein consumption, you can also go for hacks like these: 

• Mix two protein sources: Instead of using just one, mix two. Like tofu and paneer. Or kaala chana and paneer. This makes the stuffing more satiating and increases your protein quotient, while sticking to vegetarian sources. 
• Add nuts and seeds: Nuts like peanuts, almonds and pumpkin seeds can be used as crunchy additions to increase protein density. These are great for overnight oatmeal bowls, protein shakes, etc. 
• Use high-protein bases: From sprouted moong to amaranth, a range of high-protein ingredients can be converted into flours and batters. These, in turn, can enrich the overall protein quotient of a meal. 

Protein Goes Veg

Protein isn’t restricted to non-vegetarian food items alone. Veg ingredients have enough sources that not only meet protein quota but also keep you satiated for long, meet your other nutrient requirements, and are readily available across Indian grocery stores. All you need is to get clever about how to use the sources on hand.