Breakfast

Tofu scramble with turmeric

Name: Tofu scramble with turmeric
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 12 oz Firm tofu; 3 oz Spinach; ¼ oz Nutritional yeast; Ground turmeric, half a teaspoon; 2 tbsp Olive oil; Sea salt, to taste

The only breakfast here with neither eggs nor dairy in it, and the turmeric is doing the job the yolks would — color, not flavor.

4gnet carbs

30gfat

28gprotein

398kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Firm tofu12 oz
Spinach3 oz
Nutritional yeast¼ oz
Ground turmerichalf a teaspoon
Olive oil2 tbsp
Sea saltto taste

Method

5 steps · 15 minutes

Press the tofu for 10 minutes under a plate and a can, then crumble it with your hands into pieces of uneven size. Even crumbs read as paste; uneven ones read as curds.
Fry it in the oil over medium-high heat for 5 minutes, stirring rarely, until some of it catches and browns.
Stir in the turmeric and cook 30 seconds. Any longer and it turns bitter and chalky.
Add the nutritional yeast — this is what makes it savory rather than merely yellow, and there is no substitute for it here.
Fold the spinach through until it wilts, season generously, and serve.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.