#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
15 min
ready time
30 min
Low Carb Vegan Scrambled Tofu Baked Avocado
Your Keto vegan meal not only has to be filling but very nutritious! Especially when you’re vegan, it’s important to make sure you’re adding ingredients that provide healthy vitamins and minerals to your meal. This is what makes a diet successful at keeping you energized throughout the day until your next meal. This vegan Keto recipe makes a great breakfast, but you can eat it at any time of day. A whole avocado is filled with tofu scrambled “eggs” that are seasoned just right to taste like the real thing. What makes the scrambled tofu so delicious and nutritious is the addition of nutritional yeast. Roasted sunflower seeds and chopped cashews toasted in coconut oil add extra fat and healthy oils you need to your meal. You can make a more filling meal by adding greens, such as arugula or spinach, at your own discretion to the final dish.
What Is Nutritional Yeast? Is It Keto?
Nutritional yeast is made from the same type of yeast used to make rising bread and brew beer. However, this yeast isn’t alive when you cook with it. Vegans and health-nuts love nutritional yeast because it has a cheesy, nutty flavor. It tastes very similar to cheddar cheese popcorn! Nutritional yeast provides protein, B vitamins, and important trace minerals. Yes, it’s totally Keto!
Do I Have To Be On A Vegan Diet To Make This Recipe?
This vegan recipe makes a great Keto meal even if you’re not eating vegan meals exclusively. For regular Keto meals, cut the serving size in half. This way, you’re only eating half an avocado filled with tofu, so you’re not having too many carbohydrates.
Jessica L.
Net Carbs
10.5 g
Fiber
14 g
Total Carbs
24.7 g
Protein
25.8 g
Fats
47.9 g
596 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tofu, raw (not silken), not cooked, extra firm, not drained
4 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Paprika
0.25 tsp
Nutritional Yeast
0.25 tsp
Olive Oil
1.5 tsp
Avocado
1 each
Sunflower seeds
2 tsp
Coconut oil
1 tsp
Cashews, raw
0.5 oz
Seasoned salt
1 dash
Recipe Steps
steps 6
30 min
Step 1
Drain extra firm tofu and use paper towels to absorbs excess water from the block. After the water is drained, slice the amount of tofu you need from the block. You can save any extra tofu in an airtight container in the refrigerator for up to 5 days. Use your hands to crumble the tofu into a small mixing bowl, making an assortment of small and larger pieces to emulate scrambled eggs. You can leave the pieces a little larger because they’ll continue to break down throughout the recipe.Step 2
Season the tofu with salt, pepper, onion powder, garlic powder, paprika, and nutritional yeast. If you want to alter any of these seasonings, you may. Heat the olive oil in a pan over medium heat. Once the oil is hot, add the seasoned tofu to the pan and let the tofu cook until golden on one side. Gently toss the scrambled tofu as it turns golden brown throughout until the tofu is cooked through and looks like scrambled eggs.Step 3
Let the tofu rest off the stove heat, and turn on the oven to preheat a broiler on high heat. Slice a whole avocado in half, remove the pit, but leave the skin on. Use a spoon to remove the center flesh from both halves of the avocado so there’s enough space to fill the avocados with scrambled tofu. Do not discard the avocado flesh you remove! Instead, break the removed avocado up in the pan of scrambled tofu while it’s still warm.Step 4
Place the scooped avocado halves on a sheet tray or in a baking dish. Fill each avocado halve with scrambled tofu, packing it down gently as you fill them. The scrambled tofu may rise above the avocado, so keep the avocado halves propped up so they don’t tip over. Sprinkle 1 teaspoon of sunflower seeds on top of each mound of scrambled tofu, and gently press the seeds down so they don’t fall off.Step 5
Place the tray of avocado under your broiler. Cook them for 7-8 minutes. For doneness, look for toasty sunflower seeds, slightly browned scrambled tofu, and soft avocado that is warm. While the avocado halves are cooking, toast your cashews. Melt the coconut oil in a pan over medium-high heat, and chop the cashews into small pieces. Roast the cashews with seasoned salt in the coconut oil until they just brown and become fragrant.Step 6
When the avocado and tofu are finished cooking under the broiler, remove them from the oven. Arrange your hot avocado halves on a serving plate. Then, pour the toasted cashews and melted coconut oil over them. Use a spoon to scoop and enjoy the filled avocado halves, and include any additional vegan Keto ingredients at your own discretion. Two filled avocado halves (or one whole avocado) are one serving.
Comments
PropitiousMacadamia184903 2 years ago
My husband and I both enjoy this recipe. The toasted nuts make a nice flavor.
MirthfulAvocado438211 3 years ago
I will admit that I made this in a skillet. because I didn't want to turn on the oven for a half portion. I roasted the nut and seed added the avocado and then tofu, spices, and flakes. Wasn't as pretty but I did enjoy it. I don't feel stuffed but satisfied. It can convince meat-eaters to eat something vegan once in a while. Next time I eat a chili pepperor jalapeno with it though.