Blog Meal Plan Tofu Scramble with Steamed Kale and Almonds Tofu Scramble with Steamed Kale and Almonds

Tofu Scramble with Steamed Kale and Almonds

20 min Keto vegan Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
699
Calories
45g
Protein
52g
Fat
13g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 5 ml (1 tsp)
  • Tofu, firm - 200 g
  • Turmeric - 1 g (0.25 tsp)
  • Parsley, chopped - 5 g (1 tbsp)
  • Tomato - 130 g
  • Almond - 30 g
  • Curly kale, sliced - 260 g (2 cup)
  • Low carb bread - 40 g

How to make:

  1. First trim the curly kale and steam for 5 to 10 minutes, or until softened. Set aside
  2. Finely chop the parsley and roughly chop the almonds
  3. Chop the tofu and use a fork to crumble it into bite-sized pieces
  4. Add some oil to a frying pan and when hot add the tofu, turmeric powder, a pinch of sea salt and some freshly ground black pepper
  5. Stir until well combined and cook over a medium-high heat for 5 to 10 minutes, stiring occasionally
  6. Place the scramble on a plate with the steamed kale and sliced tomato, scatter with the chopped parsley and almonds

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