Servings: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Ingredients
- 8 oz. Package firm tofu 226g
- 2 tbsp. Avocado oil or coconut oil
- 1 small Yellow onion diced
- ½ cup Red bell pepper chopped
- ½ medium Zucchini chopped
- 1 ½ tbsp. Nutritional yeast
- 1/2 tsp Garlic powder
- 1/2 tsp Turmeric
- 1/2 tsp Salt
Instructions
- Dry the tofu using a clean kitchen towel by gently pressing out some of the moisture. Keep it aside.
- Heat a frying pan over medium heat and add one tablespoon of avocado oil. Cook the chopped onion, red bell pepper, and zucchini in the pan for 4-5 minutes or until slightly softened.
- Using a fork or a potato masher, crumble the tofu into bite-sized pieces, and add it to the vegetables.
- Stir constantly and cook over medium heat for 2-3 minutes.
- Mix well with salt, garlic powder, turmeric, and nutritional yeast.
- Top it with freshly chopped parsley and hot sauce and serve hot.
Other Keto Tofu Recipes
Nutrition Facts
Calories: 275kcal
Total Carbs: 12g
Net Carbs: 8g
Protein: 14g
Fat: 20g
Fiber: 4g
Sugar: 5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tofu Scramble
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.