Tofu Scramble Vegan Breakfast Bowl (Printable View)

A vibrant, protein-packed morning bowl with savory tofu, roasted sweet potatoes, sautéed spinach, quinoa, and avocado for a nourishing start.

# What You 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 for garnish

→ 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, for eggy flavor

→ Optional Toppings

17 - Fresh herbs such as cilantro or parsley

# How To Make It:

01 - Set oven to 400°F (200°C).
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 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 to 3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt to the skillet. Cook, stirring, for 5 to 7 minutes until heated through and lightly golden. For an eggy flavor, sprinkle in black salt at the end.
06 - Add spinach to the skillet and sauté for 1 to 2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide quinoa among four bowls. Top each bowl with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve the breakfast bowl immediately.

# Expert Tips:

01 -
  • It keeps you full for hours without that heavy, sluggish feeling some breakfasts leave behind.
  • The turmeric and smoked paprika give the tofu a depth that surprises people who think they dont like tofu.
  • You can prep the sweet potatoes and quinoa the night before and just scramble the tofu in the morning.
  • It looks so vibrant in the bowl that it actually makes you excited to eat breakfast.
02 -
  • If you skip draining the tofu well, the scramble will be watery and wont brown properly, so press it between towels for at least five minutes.
  • Letting the tofu sit undisturbed in the hot skillet for a minute or two before stirring creates those golden, crispy bits that make the texture so much better.
  • Black salt is worth hunting down at an Indian grocery store because it truly mimics the smell of eggs and makes the dish feel familiar to anyone missing scrambled eggs.
03 -
  • Use a well seasoned cast iron skillet for the tofu if you have one, it helps create those crispy, caramelized edges without sticking.
  • Toast the cumin and smoked paprika in the dry skillet for 30 seconds before adding the tofu to wake up their flavors and make the whole dish smell incredible.
  • If youre new to tofu, start with this recipe because the spices and textures are so satisfying that it never feels like youre missing anything.
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