Tofu Scramble Vegan Breakfast Bowl (Print)

A protein-rich breakfast bowl with savory tofu, roasted sweet potatoes, quinoa, spinach, and avocado.

# Components:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced

→ Tofu

07 - 14 oz firm tofu, drained and crumbled

→ Grains

08 - 1 cup quinoa, rinsed
09 - 2 cups water

→ Seasonings and Oils

10 - 2 tablespoons olive oil, divided
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - Pinch of black salt (kala namak), optional, for eggy flavor

→ Optional Toppings

17 - Fresh herbs such as cilantro or parsley

# Directions:

01 - Set oven to 400°F (200°C).
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.
03 - In saucepan, combine rinsed quinoa and water. Bring to boil, reduce to simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with fork.
04 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5-7 minutes until heated through and lightly golden. Sprinkle black salt at end for eggy flavor if desired.
06 - Add spinach to skillet and sauté for 1-2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while components are warm.

# Expert Advice:

01 -
  • It keeps you full for hours without that heavy, sluggish feeling breakfast sometimes brings.
  • The turmeric gives the tofu an almost eggy look and adds a warm, earthy flavor that surprises everyone.
  • You can prep the quinoa and sweet potatoes ahead, making mornings so much easier.
  • It's endlessly adaptable, so you can use whatever vegetables are sitting in your fridge.
02 -
  • Don't overcrowd the sweet potatoes on the baking sheet or they'll steam instead of roast and you'll miss out on those crispy, caramelized edges.
  • If your tofu scramble tastes bland, you probably didn't add enough salt, taste as you go and adjust because tofu needs seasoning to shine.
  • Add the spinach at the very end or it will shrink down to nothing and lose its color.
03 -
  • Press your tofu for at least 15 minutes before crumbling it, the drier it is, the better it absorbs the spices and crisps up in the pan.
  • Use black salt if you can find it, that subtle sulfur note really does make the scramble taste more like eggs and it surprises everyone.
  • Taste your scramble before taking it off the heat, tofu needs more seasoning than you think and a little extra salt makes all the difference.
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