Keto Scrambled Tofu with Vegetables

Brighten up your keto mornings with this flavorful Keto Scrambled Tofu with Vegetables, a vibrant and nourishing plant-based dish that's perfect for breakfast or brunch. Packed with protein-rich extra firm tofu and an array of fresh veggies like red bell peppers, spinach, broccoli, and cherry tomatoes, this low-carb recipe is a delicious way to fuel your day. The tofu is crumbled and infused with aromatic spices like turmeric and cumin, creating a warm, savory base, while nutritional yeast adds a cheesy, umami flavor without the dairy. With just 15 minutes of prep and cooking time each, this easy, gluten-free meal is ideal for busy mornings or a quick midday bite. Garnish with fresh green onions for a pop of color and enjoy a wholesome, keto-friendly scramble that’s as satisfying as it is nutritious!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

Heat olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the diced red bell pepper and broccoli florets to the skillet and cook for 3-4 minutes until they start to soften.

Step 5

Crumble the pressed tofu into the skillet using your hands or a fork, creating a scrambled texture.

Step 6

Sprinkle the turmeric powder, cumin powder, salt, and black pepper over the tofu. Stir well to combine the spices with the tofu and vegetables.

Step 7

Add the cherry tomatoes and spinach to the skillet, cooking for an additional 3 minutes until the spinach has wilted.

Step 8

Stir in the nutritional yeast, which gives a cheesy flavor, and combine well.

Step 9

Taste and adjust seasoning if needed.

Step 10

Garnish with sliced green onions and serve hot. Enjoy your keto scrambled tofu with vegetables as a healthy breakfast or brunch option!

Nutrition Facts

Serving size	(510.1g)

Amount per serving	% Daily Value*
Calories	662.5

Total Fat 46.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1277.9mg	0%
Total Carbohydrate 24.5g	0%
Dietary Fiber 12.1g	0%
Total Sugars 7.4g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 1467.8mg	0%
Iron 9.7mg	0%
Potassium 1352.9mg	0%

*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.

Source of Calories

Fat: 60.9%

Protein: 24.8%

Carbs: 14.3%