High-Protein Tofu Vegan Scones

Vegan scones on a chopping board with jam

If you’ve been around here for a while, you’ll know making vegan scones have become a bit of a go-to in our house.

It started with my 3 ingredient vegan scones recipe which is quick, easy, and honestly is pretty fool-proof for those not so confident in the kitchen. Then came the savoury vegan scones with feta, which quickly became a favourite for lunches and something a little bit more filling.

But over time, I found myself wanting something that ticked a few more boxes. Something that still had that same simplicity, but with a bit more nutritional value, especially for the kids when they’re running around, playing sport, or just constantly asking for snacks.

That’s where these high-protein tofu scones came in.

These protein tofu vegan scones have that same soft, fluffy texture you want from a good scone, but with the added bonus of plant-based protein from tofu, and without needing anything complicated or expensive.

And the best part?

Once you’ve made them once, they just become another one of those reliable, “throw it together without thinking too much” recipes - which you all know that I absolutely love!

Why Use Tofu in Scones?

I’ll be honest, tofu in scones doesn’t sound like the most obvious combo at first.

But if you’ve followed along with my recipes, you’ll know I use tofu in just about everything these days. From tofu scrambles to quick lunchbox snacks, it’s one of those ingredients that just quietly does its job in the background. Even so, I have even developed a comprehensive High-Protein Vegan Family Recipes ebook that features a lot of recipes that use tofu.

You may say that I love tofu and the variety of ways that tofu can be used in recipes!

In this vegan scone recipe, once the tofu is blended, it completely changes form. It becomes smooth, creamy, and almost acts like a ready-made wet mix. Instead of needing multiple ingredients to get the right consistency, the tofu steps in and does most of the heavy lifting.

What you’re left with is a dough that’s easy to work with and bakes into scones that are soft on the inside, lightly golden on the outside, and not dry like some healthier alternatives can be. You honestly wouldn’t even realise tofu is in there!

What I also love about this high-protein vegan scone recipe is that it is also a great way to add a bit more protein into everyday foods, especially for kids who might not be thinking about nutrition but definitely need the fuel.

Why You’ll Love These Vegan Tofu Scones

These tofu vegan scones have quickly become one of those tofu recipes I come back to during the week, especially when things are a bit hectic.

They’re simple enough to make without overthinking, and they actually hold up well for real life - whether that’s throwing them into a lunchbox, having one after school, or grabbing something quick before heading out the door.

What I like most is that they don’t feel like a “compromise” recipe. They’re not trying too hard to be healthy at the expense of taste or texture. They just work.

And because the base flavour is quite neutral, you can easily tweak them depending on what you feel like. Keep them plain, go slightly savoury, or even lean into a sweeter version. It’s a pretty forgiving recipe.

Another couple huge wins for these tofu vegan scones is that the recipe makes roughly 16 scones and provides 5g of protein per scone at only 98 calories! To add to this, these scones freeze incredibly well and can be stored for about 2 months in the freezer.

Ingredient Highlights for Tofu Scones

One of the reasons this recipe works so well is how simple the ingredient list is, but also how each ingredient actually plays a role in creating something truly amazing.

The tofu is obviously the star here. Once blended, it gives the scones their structure and softness, while also boosting the protein content without needing powders or anything overly processed.

The nutritional yeast is a small addition, but it makes a noticeable difference. It adds a subtle savoury depth, almost a slightly buttery, cheesy note, that lifts the overall flavour without overpowering it.

Olive oil helps round everything out. Without it, the scones can lean a little dry, but that small amount gives them a softer, more enjoyable final texture. No one likes dry scones.

And then the self-raising flour keeps things simple. No need to measure out extra raising agents, it’s all built in, which makes this recipe even more approachable when you’re just trying to get something done quickly.

Tips for Perfect Vegan Scones

Like most scone recipes, the biggest thing here is not overworking the dough.

It can be tempting to keep mixing until everything looks perfect, but a slightly rough, sticky dough is actually what gives you that softer end result. Overmixing is usually what leads to dense or tougher scones, and no one wants that.

Also, keep an eye on the bake time. These can go from perfectly soft to a little dry if left in too long, so pulling them out once they’re lightly golden is usually the sweet spot before they turn to bricks.

I spoke about it earlier, but I’ll often make a batch and keep some aside for the next couple of days, but with the remainder I will freeze a portion for later. They reheat well and hold their texture, which makes them perfect for busy mornings or last-minute lunchbox additions.

It’s also a good one to double if you’ve already got everything out, saves you doing it all again a few days later.

FAQ – Vegan Tofu Scones

Can you taste the tofu?
Not at all. Once blended and baked, it just helps create the texture.

Can I freeze these?
Yep, they freeze really well for up to 2 months. Just reheat when needed.

Why is my dough too wet or dry?
Tofu varies slightly in moisture, so just adjust as needed. Aim for slightly sticky.

Are these good for lunchboxes?
Perfect. Soft, easy to eat, and a nice little protein boost. Add a bit of jam and the kids will lap these right up!

You know, if you told me a few years ago that I’ll be making vegan scones with tofu I would’ve probably laughed at you, and I’m sure you’re still questioning this recipe. However, one thing that I’ve learnt over the years, is that tofu really is an ingredient that is remarkable versatile - whether it’s in sauces, quick snacks or even in tofu vegan scones.

These high-protein tofu scones have become one of those recipes that just quietly fits into our routine.

They’re not flashy, they’re not complicated, but they do exactly what you need them to do: easy to make, easy to eat, and something you can feel good about serving, especially when you’ve got kids constantly on the go.

If you’ve already tried my other scone recipes, this is a really nice one to add into the mix - same simplicity, just with a bit more substance behind it.

PRINT RECIPE

INGREDIENTS

High-Protein Tofu Vegan Scones

2 1/4 cups self-raising flour
350g firm tofu
3/4 cup water (add gradually)
1/2 tsp salt
1 tbsp nutritional yeast
1 tbsp olive oil
Soy milk (for brushing)

METHOD

Preheat oven to 200°C and line a baking tray.
In a high-speed blender, add tofu, olive oil and water. Blend until smooth and creamy.
In a separate bowl, combine self-raising flour, nutritional yeast, salt. Pour the tofu mixture into the dry ingredients and mix with your hands until a wet dough forms (you may need to adjust with a little extra flour or water). You want it slightly sticky but manageable. Don’t overdo the liquid.
Lightly flour your bench and bring the dough together (avoid overworking it). Use a rolling pin to press into a 2–3cm thick round.
Cut into scones (makes approx. 16 scones).
Place onto tray and brush with soy milk for a golden finish.
Bake for 16–18 minutes, or until lightly golden