Low-Carb Curried Tofu Scramble With Mushrooms, Cauliflower, Broccoli & Spinach
If you are craving something wholesome with Middle Eastern flavors, then this low-carb curried tofu scramble is deserving of your attention and appetite.
- 1 block tofu firm or extra firm, pressed and drained
- 3-4 tbsp olive oil extra virigin
- 1 onion small, diced
- 1 red pepper large, diced
- 8 ounces mushrooms sliced
- 1 cup broccoli florets
- 1/2 cups cauliflower florets
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 2-3 cups spinach fresh
- 1/4 tsp hymalaian pink salt
- 1/4 tsp black pepper
- 1/2 cup green onions sliced
In a nonstick frying pan warm the olive oil and add the onion, green onion, red bell pepper, and mushrooms.
Add the broccoli and cauliflower florets and cook on medium to high heat for about 7 minutes.
Then, stir in the baby spinach, diced tofu and all the seasonings (turmeric powder, curry powder, garlic powder, cumin, paprika and salt and pepper to taste).
Cook for about 3-5 minutes and breakfast is ready to serve.
Serving: 1gSodium: 63mgCalcium: 106mgVitamin C: 149mgVitamin A: 5242IUSugar: 9gFiber: 7gPotassium: 1064mgCalories: 298kcalSaturated Fat: 3gFat: 22gProtein: 8gCarbohydrates: 22gIron: 3mg