Hearty Keto-Friendly Tofu Scramble with Spinach & Mushrooms
Prep
10m
Cook
15m
Total
25m
Serves
2
Cal
280
“Start your day with a satisfying, savory, and surprisingly low-carb breakfast that will keep you fueled and happy!”
Start your day with a satisfying, savory, and surprisingly low-carb breakfast that will keep you fueled and happy! Inspired by American flavors, this easy-to-make hearty keto-friendly tofu scramble with spinach & mushrooms comes together with just a handful of ingredients and yields 2 cozy servings. At 280 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 25 minutes (10 min prep, 15 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until softened.
- 3
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until mushrooms are tender and have released their liquid.
- 4
Add the crumbled tofu to the skillet. Sprinkle with turmeric, black salt (if using), garlic powder, onion powder, salt, and pepper. Stir well to coat the tofu evenly.
- 5
Cook for 5-7 minutes, stirring occasionally, allowing the tofu to brown slightly and absorb the flavors.
- 6
Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more. Continue cooking until all the spinach is wilted.
- 7
Remove from heat and stir in the nutritional yeast. Taste and adjust seasonings if needed.
- 8
Serve hot, garnished with fresh chives or parsley. Enjoy your delicious and low-carb start to the day!
Pro Tips
This recipe is quick to prep, so have all your ingredients measured and ready before you start cooking for the smoothest workflow.
This recipe packs 25g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This recipe is portioned for 2. Double it if you want leftovers for meal prep throughout the week.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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