Low Carb Scrambled Tofu

Elevate your plant-based breakfast game with Low Carb Scrambled Tofu, a flavorful, protein-packed alternative to traditional scrambled eggs. Perfect for those following vegan, keto, or low-carb diets, this quick and easy recipe combines crumbled extra-firm tofu with vibrant veggies like spinach and red bell pepper, seasoned with savory nutritional yeast, turmeric, and garlic powder. A splash of unsweetened almond milk gives this scramble a rich, creamy texture, while the natural golden hue from turmeric adds a visually appealing touch. Ready in just 20 minutes, this versatile dish makes a satisfying start to your day or a light, healthy lunch. Serve it as-is, or pair it with avocado slices or a crisp side salad for a complete, nourishing meal!

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

While the tofu is being pressed, prepare your vegetables. Dice the red bell pepper, roughly chop the spinach, and finely chop the onion.

Step 3

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.

Step 4

Crumble the pressed tofu into the skillet using your hands or a fork. Break it into small, bite-sized pieces resembling scrambled eggs.

Step 5

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.

Step 6

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.

Step 7

Add the chopped spinach to the skillet and stir for another minute until the spinach is wilted but still vibrant green.

Step 8

Taste the scramble and adjust seasoning if required. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.

Nutrition Facts

Serving size	(762.6g)

Amount per serving	% Daily Value*
Calories	856.1

Total Fat 47.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 1746.6mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 8.5g
Protein 76.0g	0%

Vitamin D 11.0IU	0%
Calcium 2932.9mg	0%
Iron 15.1mg	0%
Potassium 2411.4mg	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: 48.8%

Protein: 34.5%

Carbs: 16.7%