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prep time
10 min
cook time
10 min
ready time
20 min
Keto Vegan Veggie Scramble
This is a great breakfast or lunch for those following the Keto Vegan diet! Super simple to make and full of nutritious greens and delicious, savory mushrooms. I added the curry for a little spice and color. Feel free to omit or use turmeric for color.
Net Carbs
3.3 g
Fiber
3.1 g
Total Carbs
6.8 g
Protein
11.3 g
Fats
8.8 g
149 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado Oil
1 teaspoon
Mushrooms
5 large
Coarse Kosher Salt by Morton
¼ tsp
Apple Cider Vinegar
¾ teaspoon
Avocado Oil
1 teaspoon
Firm Tofu by House Foods
8 ounce
Coarse Kosher Salt by Morton
¼ tsp
Curry Powder
¼ teaspoon
Black Pepper
⅛ teaspoon
Organics Baby Spinach & Baby Kale by Central Market
1-½ cups
Recipe Steps
steps 4
20 min
Step 1
Preheat a medium nonstick skillet over medium-high heat. Once hot, add 1 teaspoon of avocado oil and then the mushrooms (cut into quarters) and ¼ teaspoon kosher salt. Cook for 5 minutes stirring occasionally until nicely browned. Once browned, add the vinegar and cook until the vinegar has evaporated.Step 2
Add another teaspoon of oil and then add in the tofu. Crumble the tofu with a wooden spoon. Once crumbled, add another ¼ teaspoon of kosher salt. Also, add the curry powder and black pepper. Stir well to combine and cook like this for a minute or so stirring occasionally.Step 3
Add in the kale and spinach blend.Step 4
Cook until wilted and serve immediately.
Comments
SplendidAvocado648908 4 years ago
Does this freeze well? And/or can it made in large batches?
BikiniBodyInProgress 5 years ago
What if I do t eat Mushrooms? Thank You
Mela 5 years ago
Great new different breakfast. Added a hot chili pepper. Will try a different curry, madras curry powder was not Right for me
Kikikim 6 years ago
Could you substitute chopped chicken breast for the tofu?
Dorymae 6 years ago
You could but it would no longer be vegan.