Breakfast ''Wellington''

6 Reviews
100% would make this recipe again

A vegan version for "scrambled eggs", served with one slice of low-carb bread.

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Preparation : 10 min Cooking : 5 min
460 calories/serving


1 shallots, finely chopped 40 g
4 tsp canola oil 20 mL
2 tsp turmeric 6 g
2 tsp ground cumin 5 g
2 tsp curry powder 6 g
240 g firm regular tofu, crumbled 1 1/4 cup
1 clove garlic, minced
1 tbsp soy sauce 15 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
2 cups mixed greens 50 g
1 tbsp Classic Vinaigrette 15 mL
2 servings Keto Bread
1 cup blackberries 120 g


  1. Preheat a skillet over medium heat and add the oil, shallot and spices.
  2. Crumble in the tofu using your hands or a fork. Stir until well mixed together with the spicy oil.
  3. Add the garlic, soy sauce. Season with salt and pepper to taste. As soon as the tofu is hot, it's ready.
  4. Meanwhile, wash the mixed greens and blot dry. Put them in a salad bowl. Pour in the. Add salt and pepper, then toss well.
  5. Put the cooked scrambled tofu onto the mixed greens. Serve with the keto bread and blackberries.
  6. If preparing in advance, keep a cup of water to splash into the skillet when reheating, to avoid tofu getting too dry.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




32 g

48 %

Saturated 3.2 g
+ Trans 0.2 g

17 %


0 mg


490 mg

20 %


25 g

8 %


10 g

40 %


5 g

Net Carbs

15 g


25 g

Vitamin A

18 %

Vitamin C

32 %


35 %


55 %


This recipe is :
Diet-related health claims  :
Bone-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin E, Vitamin K, Zinc
Good source of  :
Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables ½
Meat and Alternatives 2
Fats 6

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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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