Keto Vegan Veggie Scramble

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    20 min

Keto Vegan Veggie Scramble

This is a great breakfast or lunch for those following the Keto Vegan diet! Super simple to make and full of nutritious greens and delicious, savory mushrooms. I added the curry for a little spice and color. Feel free to omit or use turmeric for color.

  • Net Carbs

    3.3 g

  • Fiber

    3.1 g

  • Total Carbs

    6.8 g

  • Protein

    11.3 g

  • Fats

    8.8 g

149 cals

Keto Vegan Veggie Scramble

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Avocado Oil

    Avocado Oil

    1 teaspoon

  • Mushrooms

    Mushrooms

    5 large

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Apple Cider Vinegar

    Apple Cider Vinegar

    ¾ teaspoon

  • Avocado Oil

    Avocado Oil

    1 teaspoon

  • Firm Tofu by House Foods

    Firm Tofu by House Foods

    8 ounce

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Curry Powder

    Curry Powder

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Organics Baby Spinach & Baby Kale by Central Market

    Organics Baby Spinach & Baby Kale by Central Market

    1-½ cups

Recipe Steps

steps 4

20 min

  • Step 1

    Preheat a medium nonstick skillet over medium-high heat. Once hot, add 1 teaspoon of avocado oil and then the mushrooms (cut into quarters) and ¼ teaspoon kosher salt. Cook for 5 minutes stirring occasionally until nicely browned. Once browned, add the vinegar and cook until the vinegar has evaporated.
    Step 1
  • Step 2

    Add another teaspoon of oil and then add in the tofu. Crumble the tofu with a wooden spoon. Once crumbled, add another ¼ teaspoon of kosher salt. Also, add the curry powder and black pepper. Stir well to combine and cook like this for a minute or so stirring occasionally.
    Step 2
  • Step 3

    Add in the kale and spinach blend.
    Step 3
  • Step 4

    Cook until wilted and serve immediately.
    Step 4

Comments 5

  • SplendidAvocado648908

    SplendidAvocado648908 3 years ago

    Does this freeze well? And/or can it made in large batches?

    • BikiniBodyInProgress

      BikiniBodyInProgress 4 years ago

      What if I do t eat Mushrooms? Thank You

      • Mela

        Mela 4 years ago

        Great new different breakfast. Added a hot chili pepper. Will try a different curry, madras curry powder was not Right for me

        • Kikikim

          Kikikim 5 years ago

          Could you substitute chopped chicken breast for the tofu?

          • Dorymae

            Dorymae 5 years ago

            You could but it would no longer be vegan.