Serving Size:
1/2 of recipe

    Diet Types:
  • Diabetes
  • Dialysis
  • CKD non-dialysis
  • Vegetarian
  • Heart Healthy
  • Higher Potassium


  • 1/3 cup bell pepper
  • 1/3 cup onion
  • 2 cups raw baby kale
  • 2 tablespoons olive oil
  • 12.3 ounce box of silken tofu
  • 1/3 cup chickpea flour
  • 1 tablespoon cornstarch
  • 1/4 cup unsweetened almond milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika


  1. Chop bell pepper and onion. 
  2. Sauté bell pepper, onion and kale with olive oil on medium heat for about 5 minutes. 
  3. Blend tofu, chickpea flour, cornstarch, almond milk, and seasoning in blender until smooth.
  4. Pour tofu mixture over vegetables in the pan and cover for 5-10 minutes.
  5. Uncover, flip over and cook for about 10 minutes. If you have trouble flipping it over, simply stir it and cook like scrambled eggs.

Helpful hints

  • Make sure to use silken tofu, not regular tofu for this recipe. Silken tofu should be low in sodium, but always double check the nutrition label.
  • Use a good non-stick pan. If you divide the ingredients in half and use a smaller pan, it will be easier to flip over.
  • Use a tiny sprinkling of Indian black salt (Kala Namak) as an option for a sulfur egg-like flavor.

Nutrients per serving

Calories 258

Protein 14 g

Carbohydrates 12 g

Fat 19 g

Cholesterol 0 mg

Sodium 36 mg

Potassium 531 mg

Phosphorus 150 mg

Calcium 126 mg

Fiber 2.2 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1-1/2 protein
  • 2 fat
  • 1 vegetable, medium potassium

Carbohydrate choices


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