Keto Vegan Veggie Scramble
⏱ Prep: 10 min🍳 Cook: 10 min✅ Ready: 20 min
149
Calories
3.3g
Net Carbs
11.3g
Protein
8.8g
Fat
⏱ Prep: 10 min🔥 Cook: 10 min⏰ Ready: 20 min
How to Make It
Step 1
Preheat a medium nonstick skillet over medium-high heat. Once hot, add 1 teaspoon of avocado oil and then the mushrooms (cut into quarters) and ¼ teaspoon kosher salt. Cook for 5 minutes stirring occasionally until nicely browned. Once browned, add the vinegar and cook until the vinegar has evaporated.
Step 2
Add another teaspoon of oil and then add in the tofu. Crumble the tofu with a wooden spoon. Once crumbled, add another ¼ teaspoon of kosher salt. Also, add the curry powder and black pepper. Stir well to combine and cook like this for a minute or so stirring occasionally.
Step 3
Add in the kale and spinach blend.
Step 4
Cook until wilted and serve immediately.
Ingredients
- Avocado Oil – 1 teaspoon
- Mushrooms – 5 large
- Coarse Kosher Salt by Morton – ¼ tsp
- Apple Cider Vinegar – ¾ teaspoon
- Avocado Oil – 1 teaspoon
- Firm Tofu by House Foods – 8 ounce
- Coarse Kosher Salt by Morton – ¼ tsp
- Curry Powder – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Organics Baby Spinach & Baby Kale by Central Market – 1-½ cups