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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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 people
Calories 298 kcal


  • 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.
  • Enjoy. 


Serving: 1gSodium: 63mgCalcium: 106mgVitamin C: 149mgVitamin A: 5242IUSugar: 9gFiber: 7gPotassium: 1064mgCalories: 298kcalSaturated Fat: 3gFat: 22gProtein: 8gCarbohydrates: 22gIron: 3mg
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