Vegan Breakfast Scramble

This quick breakfast scramble uses tofu instead of eggs for a tasty plant-based swap. Customize to your taste by adding any vegetables you have on hand.

Recipe developed by Clarissa Paimanta and tested by Jessica Prohn, MS, RD, CSR, LDN.

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Course: Breakfast, Main

Cuisine: American

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 135kcal

Author: Clarissa Paimanta, RD

Ingredients

3 tablespoons avocado oil
1 onion peeled and finely diced
3 cloves garlic peeled and minced
6 oz. firm or extra-firm tofu crumbled
1 medium head or about 6 cups cauliflower, cut into small florets
1 1/2 teaspoon turmeric
3 tablespoons nutritional yeast
1/2 teaspoon black pepper
1/2 teaspoon salt

Instructions

In a skillet over medium heat, add avocado oil. Once heated, add diced onion and cook until lightly browned and translucent, about 5 minutes. Then add garlic and cook while stirring until fragrant, another 1-2 minutes.
Add in crumbled tofu and cauliflower florets and cook for about 5 minutes until the cauliflower is tender.
Then add turmeric, nutritional yeast, black pepper, and salt to taste. Cook while stirring for another minute.
Divide mixture between 6 plates.

Nutrition

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