Lobophora Algae and Tofu Scramble

This Lobophora Algae and Tofu Scramble is a quick and easy way to get your keto-friendly breakfast or lunch fix. It's packed with protein and healthy fats, and it's super versatile. You can add any vegetables or spices you like to make it your own.

Lobophora algae is a type of seaweed that's native to the Pacific Ocean. It's a good source of protein, iron, and calcium. Tofu is a plant-based protein that's made from soybeans. It's a good source of protein, iron, and calcium as well. This recipe combines these two ingredients to create a delicious and nutritious scramble that's perfect for any meal.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 block extra-firm tofu, drained and crumbled
• 1/4 cup rehydrated lobophora algae
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 1 tablespoon coconut oil
• 1/4 teaspoon turmeric powder
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions

1. Heat coconut oil in a skillet over medium heat.
2. Add tofu, lobophora algae, bell pepper, and onion to the skillet.
3. Cook, breaking up the tofu into small crumbles, until heated through and slightly browned.
4. Stir in turmeric, salt, and pepper.
5. Cook for an additional minute or two, or until desired consistency is reached.
6. Garnish with fresh cilantro, if desired.
7. Serve immediately with your favorite keto-friendly sides.

Why It Works

• The coconut oil adds a rich flavor to the scramble.
• The turmeric adds a beautiful golden color and a slightly earthy flavor.
• The salt and pepper add flavor and help to enhance the other ingredients.
• The fresh cilantro adds a bright pop of color and flavor.