Scrambled Tofu Breakfast Bowl (Print)

A hearty vegan breakfast with spiced tofu, tender mushrooms, and fresh kale over fluffy whole wheat couscous.

# Components:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed, leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped
20 - Avocado, sliced
21 - Cherry tomatoes, halved
22 - Lemon wedges

# Directions:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over, cover with a lid or plate, and let stand for 5 minutes. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, smoked paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green.
05 - Divide couscous evenly between 2 bowls. Top each with scrambled tofu, sautéed mushrooms, and kale. Add garnishes as desired. Serve immediately.

# Expert Advice:

01 -
  • It feels like a complete meal without being heavy, and you can prep most of it while the couscous sits.
  • The tofu soaks up every bit of seasoning, so each bite tastes intentional and satisfying.
  • You can swap out nearly any component based on what's in your fridge, and it still works.
02 -
  • Don't skip pressing the tofu; the first time I skipped it, the tofu turned mushy and wouldn't crisp up no matter how long I cooked it.
  • Season each component as you go rather than trying to fix it all at the end; it makes a noticeable difference in flavor.
03 -
  • Let the mushrooms sit in the pan without stirring for the first couple of minutes so they develop a golden crust instead of steaming.
  • If you want a creamier tofu scramble, mash half of it with a fork before cooking and leave the rest in larger crumbles for texture.
Back