Skip to main content
    Thrive On

    Spicy Tofu Scrambler

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianHeart HealthyDiabetes-FriendlyNut-FreeNo ShellfishGluten-FreeDairy-FreeAmericanBreakfast
    Spicy Tofu Scrambler
    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianHeart HealthyDiabetes-FriendlyNut-FreeNo ShellfishGluten-FreeDairy-FreeAmericanBreakfast
    tofu recipetofu recipe
    Serves 2 (1 serving = ½ cup)
    Active time: 10 minutes
    Total time: 30 minutes

    Description

    A mixture of spices and veggies makes this vegan, protein-packed tofu scrambler a tasty breakfast alternative. You won’t even miss the eggs!

    Directions

    1. In a medium-sized, nonstick skillet, sauté garlic and both bell peppers in olive oil.
    2. Rinse and drain tofu and crumble it into the skillet. Add the remaining ingredients.
    3. Stir and cook on low to medium heat until the tofu turns a slight golden brown, about 20 minutes. Water will evaporate out of the mixture.
    4. Serve tofu scrambler warm.

    Nutrition Per Serving

    • Calories213 cal
    • Total Fat13 g
    • Saturated Fat2 g
    • Trans Fat0 g
    • Cholesterol0 mg
    • Sodium24 mg
    • Carbohydrates10 g
    • Protein18 g
    • Phosphorus242 mg
    • Potassium467 mg
    • Dietary Fiber2 g
    • Calcium274 mg

    Ingredients

    • 1 teaspoon olive oil
    • ¼ cup red bell pepper, chopped
    • ¼ cup green bell pepper, chopped
    • 1 cup firm tofu (choose less than 10% calcium)
    • 1 teaspoon onion powder
    • ¼ teaspoon garlic powder
    • 1 clove garlic, minced
    • ⅛ teaspoon turmeric

    Ingredients

    • 1 teaspoon olive oil
    • ¼ cup red bell pepper, chopped
    • ¼ cup green bell pepper, chopped
    • 1 cup firm tofu (choose less than 10% calcium)
    • 1 teaspoon onion powder
    • ¼ teaspoon garlic powder
    • 1 clove garlic, minced
    • ⅛ teaspoon turmeric

    Description

    A mixture of spices and veggies makes this vegan, protein-packed tofu scrambler a tasty breakfast alternative. You won’t even miss the eggs!

    Directions

    1. In a medium-sized, nonstick skillet, sauté garlic and both bell peppers in olive oil.
    2. Rinse and drain tofu and crumble it into the skillet. Add the remaining ingredients.
    3. Stir and cook on low to medium heat until the tofu turns a slight golden brown, about 20 minutes. Water will evaporate out of the mixture.
    4. Serve tofu scrambler warm.
    Download kidney-friendly cookbooks
    Get inspired