Scrambled Tofu Breakfast Bowl (Print Version)

A hearty morning bowl with spiced tofu, mushrooms, kale and fluffy whole wheat couscous for a nutritious start.

# What You'll Need:

→ 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, optional

→ 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, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# Steps to Follow:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the couscous, cover tightly, and let stand undisturbed for 5 minutes. Fluff gently with a fork to separate the grains 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 1/2 teaspoon 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 retain warmth.
03 - In the same skillet, add 1 tablespoon olive oil over medium heat. 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 black 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 constantly, until wilted and bright green.
05 - Divide prepared couscous between 2 serving bowls. Top each bowl with scrambled tofu, sautéed mushrooms, and wilted kale. Add optional garnishes as desired. Serve immediately while components are still warm.

# Additional Tips::

01 -
  • It comes together in 35 minutes, so you can actually make it on a weekday without stress.
  • The protein hits different when it's this delicious—your body knows it's being treated well.
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor layering.
02 -
  • Don't skip draining and pressing your tofu—I learned this the hard way when my first attempt turned out watery and sad.
  • Cooking the vegetables separately matters more than it seems; each one needs its own moment to develop flavor instead of steaming together in a crowded pan.
03 -
  • Toast your couscous dry in the pan for 30 seconds before adding water—it adds a subtle nuttiness that changes everything.
  • Mincing your garlic at the last moment before adding it to the mushrooms keeps it from burning and turning bitter in the hot pan.
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