Vegan Keto Scramble Leave a comment

As a vegan, Breakfast can be one of the hardest meals to plan when you are following a Keto. Sometimes you crave for a savory traditional breakfast like scrambled eggs. With this recipe, you can now whip up a tasty, vegan version of scrambled eggs in a matter of minutes!

Recipe Servings: 5                                             Difficulty Level: Medium

Ingredients Required

·      1 14-oz package firm tofu

·      3 tablespoon avocado oil

·      2 tablespoons diced yellow onion

·      1 1/2 tablespoons nutritional yeast

·      1/2 teaspoon garlic powder

·      1/2 teaspoon turmeric

·      1/2 teaspoons salt

·      1 cup baby spinach

·      3 grape tomatoes

·      3 ounces vegan cheddar cheese

How to make Vegan Keto Scramble

Step 1.Wrap your tofu block in a few layers of a clean cloth towel, and gently squeeze some of the water out. Set aside.

Step 2.Sauté the chopped onion in 1/3 of the avocado oil until the onion is soft and translucent (on medium heat)

Step 3.Crumble using a potato masher or fork until it is aligned with the consistency of scrambled egg.

Step 4.Drizzle the oil, sprinkle the dry seasoning and then stir gently to coat.

Step 5.Cook the tofu over medium heat, stirring and folding until most of the liquid has evaporated.

Step 6.Fold in the baby spinach, diced tomato and cheese and cook for an additional minute until the spinach shrinks and the cheese is melted.

Step 7.Serve hot and Enjoy the yummy meal. You can also store leftovers in the refrigerator for up to three days!