Low Carb Scrambled Tofu
Transform your breakfast routine with this savory and protein-packed Low Carb Scrambled Tofu. Perfect for those seeking a vegan, keto-friendly alternative to traditional scrambled eggs, this flavorful dish features extra-firm tofu seasoned with turmeric, garlic powder, and nutritional yeast for a rich umami taste. Bright bursts of diced red bell pepper, fresh spinach, and finely chopped onion add color and nutrients, while a splash of unsweetened almond milk creates a creamy, scrambled-egg texture. With only 20 minutes from prep to plate, this quick and easy recipe is ideal for busy mornings or a satisfying brunch. Serve it hot and garnish with fresh herbs or extra nutritional yeast for a wholesome, guilt-free delight!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 1 tablespoon olive oil
- 0.5 cup red bell pepper, diced
- 1 cup spinach, fresh
- 0.25 cup onion, finely chopped
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened almond milk
Instructions
Begin by draining the tofu and pressing it to remove excess moisture. You can wrap the tofu block in a clean kitchen towel and place a heavy pan on top for about 10 minutes.
While the tofu is being pressed, prepare your vegetables. Dice the red bell pepper, roughly chop the spinach, and finely chop the onion.
In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the chopped onion and red bell pepper. Sauté them for about 3-4 minutes or until they start to soften.
Crumble the pressed tofu into the skillet using your hands or a fork. Break it into small, bite-sized pieces resembling scrambled eggs.
Stir in 2 tablespoons of nutritional yeast, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss to coat the tofu evenly with the spices.
Pour in 2 tablespoons of unsweetened almond milk and continue to cook the mixture for another 4-5 minutes, stirring occasionally. This will make the tofu creamy like scrambled eggs.
Add the chopped spinach to the skillet and stir for another minute until the spinach is wilted but still vibrant green.
Taste the scramble and adjust seasoning if required. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.5 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2933 mg | 226% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2411 mg | 51% | |
*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.
