Description
A hearty and nutritious Tofu Scramble Vegan Breakfast Bowl packed with vibrant vegetables, protein-rich tofu, and fluffy quinoa.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 2 cups fresh spinach
- 1 ripe avocado, sliced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
- 14 oz firm tofu, drained and crumbled
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tablespoons olive oil, divided
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- Pinch of black salt (kala namak), optional
- Fresh herbs such as cilantro or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- In a 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.
- Heat 1 tablespoon olive oil in large skillet over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until translucent.
- Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt to the skillet. Cook, stirring, for 5-7 minutes until heated through and lightly golden. Sprinkle black salt at end for eggy flavor if desired.
- Add spinach to skillet and sauté for 1-2 minutes until just wilted. Adjust seasoning to taste.
- Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
- Serve immediately while components are warm.
Notes
- For extra flavor, consider adding nutritional yeast.
- Feel free to customize vegetables according to preference or seasonal availability.
- This dish can be batch-prepared for meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg