Tofu scramble with kale and red pepper is a flavorful and nutritious vegan alternative to scrambled eggs. Packed with plant-based protein, vitamins, and minerals, this recipe is perfect for breakfast, brunch, or even a light lunch. The combination of spices and fresh vegetables will make this dish a savory delight.
- Press the tofu to remove excess moisture before cooking to achieve a better texture.
- Feel free to add other vegetables like tomatoes, mushrooms, or spinach for extra flavor and nutrition.
- Use a non-stick skillet to prevent the tofu scramble from sticking.
- Adjust the spices according to your taste preferences; you can add more chili powder if you like it spicier.
- Garnish with fresh herbs like parsley or cilantro for added flavor and color.
Tofu scramble with kale and red pepper is a quick, easy, and healthy meal that is sure to become a favorite. The vibrant colors and rich flavors make it as pleasing to the eye as it is to the palate. Serve it on toast, with potatoes, or on its own for a satisfying and nutritious meal.
Nutrition Facts | |
---|---|
Serving Size | 230 grams |
Energy | |
Calories 120kcal | 6% |
Protein | |
Protein 11g | 7% |
Carbohydrates | |
Carbohydrates 8g | 2% |
Fiber 4.20g | 11% |
Sugar 3.16g | 3% |
Fat | |
Fat 12g | 14% |
Saturated 1.72g | 6% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 210ug | 24% |
Choline 36mg | 6% |
Vitamin B1 0.16mg | 13% |
Vitamin B2 0.31mg | 24% |
Vitamin B3 1.78mg | 11% |
Vitamin B6 0.28mg | 16% |
Vitamin B9 110ug | 27% |
Vitamin B12 0.00ug | 0% |
Vitamin C 100mg | 113% |
Vitamin E 1.09mg | 7% |
Vitamin K 270ug | 222% |
Minerals | |
Calcium, Ca 310mg | 24% |
Copper, Cu 0.24mg | 27% |
Iron, Fe 3.14mg | 29% |
Magnesium, Mg 60mg | 15% |
Phosphorus, P 160mg | 13% |
Potassium, K 490mg | 14% |
Selenium, Se 11ug | 20% |
Sodium, Na 640mg | 42% |
Zinc, Zn 1.16mg | 11% |
Water | |
Water 190g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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