Tofu Scramble Vegan Breakfast Bowl (Printable)

Protein-packed breakfast with savory tofu, roasted sweet potatoes, spinach, quinoa, and avocado for a nourishing start to your day.

# 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

→ Optional Toppings

17 - Fresh herbs such as cilantro or parsley

# Directions:

01 - Set oven to 400°F and allow to reach temperature.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2 to 3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring frequently, for 5 to 7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for enhanced eggy flavor if desired.
06 - Add spinach to the skillet and sauté for 1 to 2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide cooked 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 feeling heavy, thanks to the protein from tofu and the slow-burning carbs from quinoa and sweet potatoes.
  • Every component can be prepped ahead, so mornings become assembly instead of cooking from scratch.
  • The turmeric gives the tofu a sunny, golden color that makes the whole bowl look alive and appetizing.
  • You can customize each bowl based on what you have in the fridge, making it forgiving and flexible.
02 -
  • Press or drain your tofu thoroughly before crumbling it; excess water will make the scramble watery and prevent it from getting those nice golden bits.
  • Do not skip stirring the sweet potatoes halfway through roasting, or the bottoms will burn while the tops stay pale and undercooked.
  • Add the black salt at the very end of cooking the tofu; if you cook it too long, the eggy flavor fades and you lose that magic touch.
03 -
  • Use a potato masher to crumble the tofu directly in the skillet for a fluffier, more scrambled egg-like texture instead of pre-crumbling it with your hands.
  • Toast your spices in the dry skillet for 30 seconds before adding the tofu to wake up their flavors and add an extra layer of depth.
  • If your quinoa turns out mushy, spread it on a baking sheet and let it cool uncovered for a few minutes; the steam will escape and the grains will firm up.
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