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Tofu Scramble Vegan Breakfast Bowl

Tofu Scramble Vegan Bowl

A wholesome vegan breakfast bowl featuring protein-packed tofu scramble, roasted sweet potatoes, fluffy quinoa, and fresh vegetables, perfect for a nutritious start to the day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, vegan
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • 1 oven Preheat to 400°F (200°C)
  • 1 baking sheet
  • 1 saucepan
  • 1 large skillet
  • 1 fork For fluffing quinoa

Ingredients
  

  • 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 a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and golden.
  • In a saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for 2-3 minutes until translucent.
  • Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt to the skillet. Cook while stirring for 5-7 minutes until heated through and lightly golden.
  • Sprinkle optional black salt over tofu scramble for eggy flavor if desired.
  • Add spinach to the 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.
  • Serve immediately while warm.

Notes

  • For extra flavor, add nutritional yeast.
  • Vegetables can be customized seasonally.
  • Great for batch preparation and meal prep.