Servings: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 block of Firm tofu, drained and pressed
- 1 tbsp. Olive oil
- 1/2 Small onion, chopped
- 1/2 Red bell pepper, chopped
- 1/2 cup Sliced mushrooms
- 1 clove Garlic, minced
- 1/2 tsp Turmeric
- Salt and pepper, to taste
- 2 tbsp Nutritional yeast (optional)
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes until it softens.
- Add the bell pepper and mushrooms to the skillet and cook for 2-3 minutes.
- Crumble the tofu into the skillet and mix it with the vegetables. Add the garlic, turmeric, salt, and pepper. Stir everything together.
- Cook for about 8-10 minutes, stirring occasionally, until the tofu is heated and slightly browned.
- Add nutritional yeast, if desired, and cook for another 2-3 minutes, stirring constantly.
- Serve hot.
Other Low-Carb Tofu Recipes
Nutrition Facts
Calories: 179 kcal
Fat: 12g
Protein: 13g
Carbohydrates: 7g
Fiber: 2g
Net Carbs: 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 Low-Carb 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. You can warm it up in the microwave or on the stovetop when reheating.
You can freeze it for 2-3 months in an airtight container or freezer bag. To reheat the frozen tofu scramble, thaw it overnight in the refrigerator and then reheat it on the stovetop or microwave.
