Tofu Scramble with Veggies (High fat and low carb)
This Tofu Scramble with Veggies is a Keto-friendly, gluten-free, and vegetarian recipe. It's a healthy, low-carb, and high-fat breakfast option that is packed with protein and fiber. Tofu is a great source of plant-based protein, while the veggies provide fiber and vitamins. This recipe is also soy-free, making it suitable for people with a soy allergy.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
215 kcal
Protein
13 g
Carbs
13 g
Fat
15 g
Fiber
4 g
Ingredients
Tofu
1 cup, crumbled (200g)
Broccoli
0.5 small cup floret (50g)
Onion Finely Chopped
1 small cup (80g)
clove garlic
1 tsp (5g)
Coconut Oil
1 tbsp (15g)
TURMERIC
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Red Bell Pepper
0.5 cup, chopped (50g)
Button mushroom, fresh
0.25 cup (50g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Cooking Steps
Heat coconut oil in a large pan over medium heat.
Add chopped onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
Add broccoli florets, red bell pepper, and sliced mushrooms and sauté for another 3-4 minutes, until the vegetables are tender.
Add crumbled tofu to the pan and stir well to combine with the veggies.
Add turmeric, salt, and pepper and continue to stir until the tofu is heated through and coated in the turmeric.
Adjust the seasoning as per your taste.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.