Low Carb Scrambled Tofu with Black-Eyed Peas

Start your day with a flavorful twist on a plant-based classic: Low Carb Scrambled Tofu with Black-Eyed Peas! Packed with protein-rich firm tofu and hearty black-eyed peas, this vibrant dish is seasoned to perfection with turmeric, cumin, and smoked paprika for an irresistible depth of flavor. Fresh spinach and red bell peppers not only add a burst of color but also deliver essential nutrients, while a touch of soy sauce ties it all together for a savory finish. Ready in just 25 minutes, this one-pan recipe is perfect for a quick, satisfying breakfast or brunch. Plus, it's vegan, gluten-free, and low in carbs, making it a guilt-free indulgence for health-conscious food lovers. Serve it hot and garnish with fresh cilantro for an extra pop of freshness!

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Press the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for about 10 minutes.

Step 2

While the tofu is pressing, finely dice the onion, chop the red bell pepper, and mince the garlic cloves.

Step 3

In a large non-stick skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, approximately 3-4 minutes.

Step 4

Stir in the chopped red bell pepper and minced garlic. Sauté for an additional 2 minutes until the pepper softens slightly.

Step 5

Crumble the pressed tofu into the skillet using your hands or a fork, aiming for a texture similar to scrambled eggs.

Step 6

Add the turmeric powder, cumin powder, and smoked paprika to the skillet. Stir well to coat the tofu with the spices.

Step 7

Pour in the soy sauce and cook for another 2 minutes, stirring frequently, to allow the tofu to absorb the flavors.

Step 8

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.

Step 9

Season with salt and black pepper according to taste. Mix well.

Step 10

Remove the skillet from heat and sprinkle with chopped fresh cilantro before serving.

Step 11

Serve hot, and enjoy your low carb scrambled tofu with black-eyed peas as a wholesome breakfast or brunch!

Nutrition Facts

Serving size	(957.8g)

Amount per serving	% Daily Value*
Calories	784.0

Total Fat 34.6g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1303.7mg	0%
Total Carbohydrate 71.0g	0%
Dietary Fiber 17.3g	0%
Total Sugars 18.6g
Protein 55.5g	0%

Vitamin D 0IU	0%
Calcium 803.2mg	0%
Iron 13.8mg	0%
Potassium 1578.4mg	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: 38.1%

Protein: 27.2%

Carbs: 34.7%