Tofu Scramble Vegan Breakfast Bowl

Experience a vibrant and protein-packed start to your day with this Tofu Scramble Vegan Breakfast Bowl. This dish combines the savory goodness of seasoned scrambled tofu with golden roasted sweet potatoes, fluffy quinoa, and the creamy richness of sliced avocado. It is a nourishing and balanced meal designed to fuel your morning with wholesome, plant-based ingredients.

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Modern vegan cuisine is all about maximizing flavor and nutrition, and this breakfast bowl does exactly that. By roasting the sweet potatoes and cooking the quinoa while you scramble the tofu, you can efficiently prepare a restaurant-quality breakfast right in your own kitchen.

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 (for garnish)
• 400 g (14 oz) firm tofu, drained and crumbled
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil, divided
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp salt, plus more to taste
• Pinch of black salt (kala namak), optional, for eggy flavor
• Fresh herbs (cilantro or parsley) for garnish

Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Prepare your baking sheet and gather your ingredients.

Step 2: Roast Sweet Potatoes

Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes until golden and tender, stirring once halfway through.

Step 3: Cook Quinoa

In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water is fully absorbed. Remove from heat and let it stand covered for 5 minutes before fluffing with a fork.

Step 4: Sauté Aromatics

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic, sautéing for 2–3 minutes until they become translucent.

Step 5: Scramble the Tofu

Add the crumbled tofu to the skillet along with the turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring frequently, for 5–7 minutes until the tofu is heated through and lightly golden. For an eggy flavor, sprinkle in the black salt at the end.

Step 6: Wilt the Spinach

Add the fresh spinach to the skillet and sauté for 1–2 minutes until it is just wilted. Adjust the seasoning to your preference.

Step 7: Assemble the Bowls

Divide the cooked quinoa among four bowls. Top each with a portion of the tofu scramble, the roasted sweet potatoes, and avocado slices. Garnish with sliced green onions and fresh herbs if desired.

Step 8: Serve

Serve your bowls immediately while warm.

Zusatztipps für die Zubereitung

The tofu scramble portion of this recipe can be made ahead of time and easily reheated, making it a great option for meal prep. If you are looking for that specific sulfurous egg aroma, the addition of black salt (kala namak) is a game-changer.

Varianten und Anpassungen

You can easily adapt this bowl based on what you have in your pantry. Swap the quinoa for brown rice or millet if you prefer. For even more variety, try adding sautéed mushrooms or sliced bell peppers to the scramble for extra crunch and flavor.

Serviervorschläge

To add a little heat, serve your bowl with a splash of your favorite hot sauce or a dollop of fresh salsa. A squeeze of lime juice can also brighten the flavors of the avocado and sweet potatoes.

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Whether you are a long-time vegan or just looking for a healthy, satisfying breakfast, this Tofu Scramble Vegan Breakfast Bowl is a delicious way to start your day. With 16g of protein and a wealth of nutrients, it provides the energy you need to tackle whatever lies ahead.

Recipe FAQs

→ What gives the tofu its eggy flavor?

The combination of turmeric for color, black salt (kala namak) for sulfur notes, and smoked paprika creates a flavor reminiscent of scrambled eggs. Black salt is optional but adds authentic eggy undertones.

→ Can I prepare components ahead of time?

Absolutely. The roasted sweet potatoes, cooked quinoa, and tofu scramble all store well in the refrigerator for 3-4 days. Reheat portions individually and assemble bowls when ready to serve.

→ What grain alternatives work well in this bowl?

Brown rice, farro, millet, or even cauliflower rice for a lighter version all make excellent substitutes for quinoa. Adjust cooking times accordingly.

→ How do I prevent the tofu from becoming mushy?

Use firm or extra-firm tofu and drain thoroughly before crumbling. Avoid over-stirring while cooking, and let the tofu develop slight golden edges for better texture.

→ What toppings add extra flavor?

Fresh cilantro, sliced green onions, a drizzle of hot sauce, salsa, or a squeeze of lime juice all enhance the bowl. Consider adding roasted pumpkin seeds or hemp hearts for crunch.

→ Is this suitable for meal prep?

Yes, each component reheats beautifully. Store ingredients separately in airtight containers and warm portions as needed throughout the week for quick, nourishing breakfasts.