Vegan Scrambled Eggs with Tomatoes
Enjoy our recipe Vegan Scrambled Eggs with Tomatoes by feastr. Ideal to lose weight. Low Carb, High Protein, and very tasty.
Nutritional information:
| Calories | 1928 kJ (460 kcal) |
|---|---|
| Protein | 38 g |
| Fat | 29 g |
| Carbohydrates | 11 g |
| Fiber | 5 g |
Utensils:
cutting board, chef's knife, Spoon, non-stick frying pan, spatula
Recipe instructions:
1
Finely slice the onion and crumble the tofu.
- ½ Onion, red (~ 1.5 oz)
![½ Onion, red (~ 1.5 oz)]()
- 7.1 oz Tofu
![7.1 oz Tofu]()
2
Heat the canola oil in an non stick frying pan over medium heat. Add the tofu and onions and fry for approx 3-4 minutes.
- 1 Tbsp Canola oil
![1 Tbsp Canola oil]()
3
Turn down the heat. Add the silken tofu, paprika, pepper and turmeric into the pan and fry for approx. 1-2 minutes.
- 3.5 oz Tofu, silken
![3.5 oz Tofu, silken]()
- ½ tsp Sweet paprika, ground
![½ tsp Sweet paprika, ground]()
- Black pepper
![Black pepper]()
- ¼ tsp Turmeric, ground
![¼ tsp Turmeric, ground]()
- 1 pinch of Nutmeg, ground
![1 pinch of Nutmeg, ground]()
4
Finely chop the chives, halve the tomatoes, mix with the scrambled tofu and Kala Namak salt and serve.
- ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
![¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)]()
- 1.8 oz Cherry tomatoes
![1.8 oz Cherry tomatoes]()
- ¼ tsp Kala Namak Salt
![¼ tsp Kala Namak Salt]()
5
Enjoy your meal!
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