Tofu Veggie Scramble
A plant based alternative to scrambled eggs. Easy to make and kidney friendly!
Servings: 1
Ingredients
- 1/2 cup Extra firm tofu, crumbled This is ~ 1/4 of a tofu block
- 1 tsp olive oil
- 1/4 cup Onion, diced
- 1/2 cup Bell pepper, chopped
- 1/2 cup Zucchini, chopped
- 1/2 tbsp Nutritional yeast
- 1/4 tsp Turmeric, ground
- 1/4 tsp Black pepper
Instructions
- Press water out of the tofu, crumble and set aside.
- Saute onion in olive oil for 1 minute.
- Add bell pepper and zucchini and saute for 3-5 minutes.
- Add crumbled tofu, nutritional yeast, and black pepper and cook another 5 minutes.
- Serve and add optional add ons (see notes below)
Notes
Nutrition Facts Per Serving: 165 calories, 11.5 g protein, 25 mg sodium, 13 g carbohydrates, 5.5 g fiber, 580 mg potassium.
Optional Ad-Ons: herbs/spices (cilantro, parsley, jalapeno, red pepper flakes), black salt (provides a sulfuric egg smell/taste), salt (small amount okay to add if needed due to the very low sodium content of the dish), hot sauce/salsa, avocado (if potassium is not restricted)