A vegan version for "scrambled eggs", served with two slices of low-carb bread.
1 | shallots, finely chopped | 40 g | |
4 tsp | canola oil | 20 mL | |
2 tsp | turmeric | 6 g | |
2 tsp | ground cumin | 5 g | |
2 tsp | curry powder | 6 g | |
240 g | firm regular tofu, crumbled | 1 1/4 cup | |
1 clove | garlic, minced | ||
1 tbsp | soy sauce | 15 mL | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g | |
2 cups | mixed greens | 50 g | |
1 tbsp | Classic Vinaigrette | 15 mL | |
4 servings | Keto Bread | ||
1 cup | blackberries | 120 g |
If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.
per 1 serving (240 g)
Amount % Daily Value |
Calories 590 |
Fat 41 g 63 % |
Saturated
3.9 g
20 % |
Cholesterol 0 mg |
Sodium 660 mg 27 % |
Carbohydrate 31 g 10 % |
Fibre 14 g 57 % |
Sugars 6 g |
Net Carbs 17 g |
Protein 31 g |
Vitamin A 18 % |
Vitamin C 32 % |
Calcium 44 % |
Iron 61 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 8 |