Keto Scrambled Tofu with Vegetables
Brighten your mornings with this flavorful and nutrient-packed Keto Scrambled Tofu with Vegetables recipe, designed to be a hearty, plant-based breakfast or brunch that’s low in carbs and high in protein. Featuring extra firm tofu crumbled to perfection and seasoned with bold spices like turmeric and cumin, this dish is complemented by vibrant red bell peppers, leafy spinach, and tender broccoli florets for a dose of colorful, wholesome goodness. Nutritional yeast lends a cheesy, umami twist, while cherry tomatoes and green onions provide a fresh pop. Ready in just 30 minutes, this quick and easy skillet recipe is perfect for keto dieters and anyone craving a healthy, dairy-free, gluten-free meal to fuel their day.
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Recipe Information
Ingredients
- 200 grams Extra firm tofu
- 2 tablespoons Olive oil
- 0.5 medium Red bell pepper
- 1 cup Spinach
- 0.5 cup Broccoli florets
- 100 grams Cherry tomatoes
- 2 cloves Garlic
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
Instructions
Press the extra firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 10 minutes.
While the tofu is pressing, prepare the vegetables by dicing the red bell pepper and slicing the cherry tomatoes in halves. Chop the broccoli into small florets, mince the garlic cloves, and slice the green onions.
Heat olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced red bell pepper and broccoli florets to the skillet and cook for 3-4 minutes until they start to soften.
Crumble the pressed tofu into the skillet using your hands or a fork, creating a scrambled texture.
Sprinkle the turmeric powder, cumin powder, salt, and black pepper over the tofu. Stir well to combine the spices with the tofu and vegetables.
Add the cherry tomatoes and spinach to the skillet, cooking for an additional 3 minutes until the spinach has wilted.
Stir in the nutritional yeast, which gives a cheesy flavor, and combine well.
Taste and adjust seasoning if needed.
Garnish with sliced green onions and serve hot. Enjoy your keto scrambled tofu with vegetables as a healthy breakfast or brunch option!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 7.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1353 mg | 29% | |
*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.
