Southwestern Tofu Scramble

Southwestern Tofu Scramble with Avocado and Toast

Southwestern Tofu Scramble w. Avocado Toast

Anthony Valentine, Kidney-Friendly Chef
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Low Cal, Low Calcium, Low Phosphorus, Low Potassium, Low Sodium, Low Sugar
Total Time: 33 minutes
Servings: 4 servings
Serving Size:0.25 g

Nutrition

Calories:298 kcal
Carbs:24 g
Sodium:497 mg
Potassium:599 mg
Phosphorus:126 mg
Protein:13 g
Fiber:7 g

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

  • Press tofu. Crumble with 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.

Full Nutrition

Nutrition Facts
Southwestern Tofu Scramble w. Avocado Toast
Amount Per Serving (0.25 g)
Calories 298 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Sodium 497mg22%
Potassium 599mg17%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 4g4%
Protein 13g26%
Vitamin A 5149IU103%
Vitamin B1 0.1mg7%
Vitamin B2 0.2mg12%
Vitamin B3 1mg5%
Vitamin B5 0.1mg1%
Vitamin B6 0.1mg5%
Vitamin C 52mg63%
Vitamin E 1mg7%
Vitamin K 215µg205%
Calcium 169mg17%
Copper 0.2mg10%
Folate 36µg9%
Iron 2mg11%
Manganese 0.4mg20%
Magnesium 46mg12%
Phosphorus 126mg13%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (120)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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