Print 
Portions:
2
Serving
Size:
1/2 of recipe
- Diet
Types:
- Diabetes
- Dialysis
- CKD non-dialysis
- Vegetarian
- Heart Healthy
- Higher Potassium
Ingredients
- 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
Preparation
- Chop bell pepper and onion.
- Sauté bell pepper, onion and kale with olive oil on medium heat for about 5 minutes.
- Blend tofu, chickpea flour, cornstarch, almond milk, and seasoning in blender until smooth.
- Pour tofu mixture over vegetables in the pan and cover for 5-10 minutes.
- 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.
Submitted by: DaVita dietitian Holly from Nevada.
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
1/2
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