Tofu Scramble w. Avocado Toast
November 14, 2024Enjoy a flavorful, kidney-friendly breakfast with this Tofu Scramble with avocado toast. This recipe features seasoned tofu, vibrant bell peppers, and warming spices, creating a satisfying and wholesome dish. The addition of avocado on whole-grain toast brings a creamy texture and heart-healthy fats, making it a balanced and delicious option. Low in sodium and crafted with kidney health in mind, this meal is perfect for individuals with IgA nephropathy seeking a tasty way to start their day. Savor a breakfast that supports an IgAN-Friendly diet while delivering plenty of flavor.
Equipment
- 1 Sauté pan
- 1 Chef knife
- 1 Cutting Board
Ingredients
- 12 oz Extra-firm tofu
- ½ Onion, diced
- 1 Red bell pepper, diced
- 3 cups Kale, rough chopped
- 1 tsp Garlic powder
- 1 tsp Cumin, ground
- ½ tsp Chili powder
- ½ tsp Turmeric
- ¼ tsp Salt
- ½ cup Water
- 3 tbsp Vegetable oil
- Pinch Black pepper
- 4 Avocado Toast
Instructions
- Start by pressing the tofu. Crumble the tofu using a fork and set aside.12 oz Extra-firm tofu
- Add oil to the pan and turn to medium heat. Add red pepper and onion and cook 5 minutes.½ Onion, diced, 1 Red bell pepper, diced, 3 tbsp Vegetable oil, Pinch Black pepper
- Add kale and tofu, mix all ingredients together well and cook for an additional 5 minutes.3 cups Kale, rough chopped, 12 oz Extra-firm tofu
- In a small bowl, add water, garlic, cumin, chili powder, turmeric, salt, and pepper.1 tsp Garlic powder, ½ tsp Chili powder, ½ tsp Turmeric, ¼ tsp Salt, ½ cup Water, 1 tsp Cumin, ground
- Add sauce mixture to the pan and combine well. Cook for additional 5 minutes
- Serve with avocado toast.
Nutrition
Serving: 0.25gCalories: 298kcalCarbohydrates: 24gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 497mgPotassium: 599mgFiber: 7gSugar: 4gVitamin A: 5149IUVitamin C: 52mgCalcium: 169mgIron: 2mg
Tried this recipe?Let us know how it was!
