Curry Tofu Scramble with Pumpkin Seeds
This tofu scramble is a fantastic low carb vegan way to start the morning, with plenty of nutrients and adequate calories to give you energy for the day ahead. The oil also adds medium chain triglycerides which are great fuel for someone in ketosis to give you an energy boost in the morning.
- 1 tbsp coconut oil
- 2 tbsp olive oil
- 300 g tofu (extra firm)
- 1 tsp tumeric
- 1 tbsp nutritional yeast
- 1 tbsp curry powder
- 1/2 cup zucchini (chopped)
- 1 cup mushrooms
- 1 tomato (chopped)
- cilantro (optional)(to garnish)
- 300 gram avocado
The first step is to dry the tofu so it absorbs the flavor. Cut the tofu into 1 inch long strips, lay out the strips on a paper towel, place another paper towel on top and then a chopping board. Place something heavy on top of this such as some books. Leave it to sit for about 15 minutes.
Add the coconut oil to the pan and crumble the tofu into the pan with your hands. Cook for about 5 minutes, stirring frequently. Add the turmeric, nutritional yeast and curry powder and olive oil, mix and cook for a further 5 minutes.
Add the rest of the coconut oil, the zucchini, mushroom and tomato and fry for a further 5 minutes stirring frequently.
Serve with 1 small-medium size avocado (approximately 100g) sliced.
This recipe can be stored in the fridge for a few days.
Calories: 380, Fats: 31g, Protein: 12g, Net Carbs: 7g