Tofu Scramble Vegan Breakfast Bowl (Printable version)

A nourishing bowl combining spiced tofu, roasted vegetables, quinoa, and avocado for a satisfying morning meal.

# Ingredients list:

→ 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 cilantro or parsley for garnish

# Steps:

01 - Set oven temperature to 400°F (200°C) and allow to reach temperature.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread evenly 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 with water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is completely 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, sautéing for 2 to 3 minutes until translucent and fragrant.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt to the skillet. Cook, stirring frequently, for 5 to 7 minutes until heated through and lightly golden. Sprinkle in black salt at the end if using for enhanced eggy flavor.
06 - Add spinach to the skillet and sauté for 1 to 2 minutes until just wilted. Taste and adjust seasoning as needed.
07 - Divide cooked quinoa evenly among four bowls. Top each bowl with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with sliced green onions and fresh herbs if desired.
08 - Serve immediately while components are still warm.

# Expert Tips:

01 -
  • Nutrient-Dense: Provides a high-protein, gluten-free, and vegan meal.
  • Texture Variety: Offers a satisfying mix of fluffy grains, tender roasted vegetables, and creamy avocado.
  • Easy Preparation: Simple steps make it accessible for any home cook.
  • Flavorful: Infused with smoked paprika, cumin, and optional black salt for an authentic savory profile.
02 -
  • Rinse Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, which can taste bitter.
  • Tofu Texture: Use firm tofu and drain it well before crumbling to achieve the best texture in the skillet.
  • Even Roasting: Ensure the sweet potatoes are cut into uniform sizes so they cook at the same rate.
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