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Keto Vegan Breakfast Bowl in white bowl
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Savoury Breakfast Bowl (Vegan + Keto)

Savoury Vegan Keto Breakfast Bowl (gluten free) 
Course Breakfast
Cuisine Keto / Low Carb, Vegan, Vegan Keto
Keyword vegan keto breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Big Bowl
Calories 646kcal

Ingredients

Cook

Prepare

  • 1/2 tsp sesame oil
  • 1 ripe avocado
  • salt + pepper, to taste
  • 1/4 tsp ground turmeric (fresh grated works too, use 1/4 thumb)
  • 1/2 tsp fresh grated ginger (optional)
  • 1/2 lemon (juice only)
  • 1 package low-carb noodles (We use Housefood America Shirataki Noodles in Spaghetti shape)

Toppings

  • 1 tsp Crushed Peanuts
  • Chopped hot chili pepper

Instructions

Prepare

  • Cut your tofu into cubes (size is a matter of preference here) and start preheating a non-stick pan on medium heat with coconut oil. Mix together salt and psyllium husk and toss your tofu cubes in to coat evenly. 
  • Blend together the rest of the ingredients (avocado, sesame oil, salt, pepper, turmeric, ginger (opt), lemon juice) and set aside. 

Cook & Assemble

  • Add coated tofu to preheated pan. Fry on medium heat until tofu looks cooked, then deglaze with soy sauce, stirring until liquid is evaporated. Set aside and turn off heat. 
  • Prepare your low-carb noodles - if using Housefood Shirataki noodles, drain and warm up. 
    Microwave: 2 minutes
    Boiling: 1 minute
  • Mix warmed noodles with avocado mixture. Plate and add your crispy tofu on top with your garnish of choice.

Notes

Macros|  Net Carbs : 5g | Fat: 55g | Protein: 12g 

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Nutrition

Calories: 646kcal