Low Carb Scrambled Tofu with Black-Eyed Peas
Start your day with a nutrient-packed punch by whipping up this Low Carb Scrambled Tofu with Black-Eyed Peas! Perfect for breakfast or brunch, this vibrant dish is bursting with plant-based protein, fiber, and bold flavors. Crumbled firm tofu is seasoned with aromatic spices like turmeric, cumin, and smoked paprika, while cooked black-eyed peas and fresh spinach add heartiness and color. A touch of soy sauce enhances the savory profile, and a sprinkle of fresh cilantro ties it all together. Ready in just 25 minutes, this easy one-pan recipe is an excellent option for those following low-carb or vegan diets. Serve it warm and enjoy an energizing, healthy meal that’s as satisfying as it is simple!
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Recipe Information
Ingredients
- 400 g firm tofu
- 1 cup cooked black-eyed peas
- 1 tablespoon olive oil
- 1 small onion
- 1 small red bell pepper
- 2 large garlic cloves
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 2 cups fresh spinach
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for about 10 minutes.
While the tofu is pressing, finely dice the onion, chop the red bell pepper, and mince the garlic cloves.
In a large non-stick skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes.
Stir in the chopped red bell pepper and minced garlic. Sauté for an additional 2 minutes until the pepper softens slightly.
Crumble the pressed tofu into the skillet using your hands or a fork, aiming for a texture similar to scrambled eggs.
Add the turmeric powder, cumin powder, and smoked paprika to the skillet. Stir well to coat the tofu with the spices.
Pour in the soy sauce and cook for another 2 minutes, stirring frequently, to allow the tofu to absorb the flavors.
Gently mix in the cooked black-eyed peas and the fresh spinach. Cook for 2-3 minutes until the spinach wilts and the peas are heated through.
Season with salt and black pepper according to taste. Mix well.
Remove the skillet from heat and sprinkle with chopped fresh cilantro before serving.
Serve hot, and enjoy your low carb scrambled tofu with black-eyed peas as a wholesome breakfast or brunch!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 18.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1578 mg | 34% | |
*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.
