Tofu Scramble Vegan Breakfast Bowl (Print Version)

Protein-rich vegan breakfast with savory tofu, roasted sweet potatoes, quinoa, spinach, and avocado for a nourishing morning.

# What You'll Need:

→ 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 & 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 cilantro or parsley for garnish

# Steps to Follow:

01 - Preheat oven to 400°F
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes or 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 2–3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring frequently, for 5–7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for enhanced eggy flavor.
06 - Add spinach to the skillet and sauté for 1–2 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.
08 - Serve immediately while components are warm.

# Additional Tips::

01 -
  • It tastes indulgent and nourishing without any meat or dairy, so you don't feel like you're missing anything.
  • Everything comes together in about forty-five minutes, which means you can actually make this on a weekday morning without stress.
  • The combination of textures and flavors keeps your palate interested instead of feeling repetitive or boring.
02 -
  • Drain your tofu well before you crumble it, or it'll release water while cooking and steam instead of getting those golden edges.
  • Don't skip the turmeric and smoked paprika because they're what make tofu scramble taste like actual breakfast instead of just seasoned crumbled soy.
03 -
  • Use a hot sauce or salsa as a finishing touch because it adds acid and spice that makes everything pop even more.
  • If you want the tofu to taste even more eggy, look for black salt at an Indian grocery store because it's worth the effort for that specific flavor.
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